Natco Coriander Seeds (100g)
Whole coriander seeds have a different character from ground coriander — warmer, more citrusy, and with a gentle floral note that ground spice loses quickly after milling. Toasting them briefly in a dry pan before use intensifies that flavour considerably, releasing the essential oils and giving you something that smells and tastes noticeably better than anything pre-ground.
In South Asian cooking, whole coriander seeds are used at the start of cooking to temper in hot oil alongside cumin and mustard seeds, building the aromatic base of a curry or dal. They're also lightly crushed and used in spice rubs for lamb and chicken, added whole to pickling brines, or ground fresh for spice blends where you want maximum flavour. In Middle Eastern and North African cooking, they appear in chermoula, ras el hanout, and as a seasoning for roasted vegetables.
Natco's 100g jar is the right size to keep in the spice drawer and use regularly — whole seeds hold their flavour far longer than ground, so there's no rush to use them up.
- Whole coriander seeds — premium quality
- Warm, citrusy & lightly floral
- Toast before use for best flavour
- Essential for curries, spice blends & pickling
- 100g jar
- Suitable for vegetarians & vegans
- By Natco
Original: $1.69
-65%$1.69
$0.59Natco Coriander Seeds (100g)
Whole coriander seeds have a different character from ground coriander — warmer, more citrusy, and with a gentle floral note that ground spice loses quickly after milling. Toasting them briefly in a dry pan before use intensifies that flavour considerably, releasing the essential oils and giving you something that smells and tastes noticeably better than anything pre-ground.
In South Asian cooking, whole coriander seeds are used at the start of cooking to temper in hot oil alongside cumin and mustard seeds, building the aromatic base of a curry or dal. They're also lightly crushed and used in spice rubs for lamb and chicken, added whole to pickling brines, or ground fresh for spice blends where you want maximum flavour. In Middle Eastern and North African cooking, they appear in chermoula, ras el hanout, and as a seasoning for roasted vegetables.
Natco's 100g jar is the right size to keep in the spice drawer and use regularly — whole seeds hold their flavour far longer than ground, so there's no rush to use them up.
- Whole coriander seeds — premium quality
- Warm, citrusy & lightly floral
- Toast before use for best flavour
- Essential for curries, spice blends & pickling
- 100g jar
- Suitable for vegetarians & vegans
- By Natco
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Description
Whole coriander seeds have a different character from ground coriander — warmer, more citrusy, and with a gentle floral note that ground spice loses quickly after milling. Toasting them briefly in a dry pan before use intensifies that flavour considerably, releasing the essential oils and giving you something that smells and tastes noticeably better than anything pre-ground.
In South Asian cooking, whole coriander seeds are used at the start of cooking to temper in hot oil alongside cumin and mustard seeds, building the aromatic base of a curry or dal. They're also lightly crushed and used in spice rubs for lamb and chicken, added whole to pickling brines, or ground fresh for spice blends where you want maximum flavour. In Middle Eastern and North African cooking, they appear in chermoula, ras el hanout, and as a seasoning for roasted vegetables.
Natco's 100g jar is the right size to keep in the spice drawer and use regularly — whole seeds hold their flavour far longer than ground, so there's no rush to use them up.
- Whole coriander seeds — premium quality
- Warm, citrusy & lightly floral
- Toast before use for best flavour
- Essential for curries, spice blends & pickling
- 100g jar
- Suitable for vegetarians & vegans
- By Natco
