coriander seed
Also known as: dhania seed
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Also known as: dhania seed
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Coriander seeds are rich in antioxidants like terpinene and quercetin, which help reduce inflammation and protect against cellular damage. They are also known to support heart health by potentially lowering 'bad' LDL cholesterol and may help regulate blood sugar levels by activating specific enzymes.
Per 100g, coriander seeds contain approximately 298 calories, 55g of carbohydrates, and 12.4g of protein. However, because they are used in very small quantities as a spice, their caloric and carb contribution to a meal is negligible.
Yes, research suggests that coriander seeds may help lower blood sugar by promoting enzyme activity that removes sugar from the blood. This makes them a beneficial spice for those monitoring their glucose levels, though they should not replace medical treatments.
Yes, coriander seeds are naturally gluten-free and vegan as they are a plant-based spice. They are safe for individuals with celiac disease or those following a strict plant-based diet, provided they are not processed in a facility with cross-contamination.
Coriander seeds are keto-friendly because they are typically consumed in small amounts, such as a teaspoon or two. While they contain 55g of carbs per 100g, a standard serving size contains less than 1 gram of net carbs, fitting easily into a low-carb lifestyle.
Coriander seeds have a warm, nutty, and spicy flavor profile with distinct citrusy undertones. When toasted, their aroma becomes more floral and earthy, making them very different from the fresh, pungent taste of cilantro leaves.
coriander seed is a versatile ingredient found in cuisines around the world. With 298 calories per 100g and 12.4 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 9 recipes featuring coriander seed with step-by-step instructions.
Browse recipes →For the best flavor, toast whole coriander seeds in a dry pan over medium heat until fragrant before grinding them. This releases the essential oils and enhances their nutty, citrusy profile for use in curries, rubs, or stews.
The best substitute for coriander seeds is ground cumin, which shares a similar earthy warmth, though it lacks the citrus notes. You can also use caraway seeds or fennel seeds in smaller quantities to mimic the aromatic complexity.
Store coriander seeds in an airtight container in a cool, dark, and dry place like a pantry. Whole seeds can maintain their potency for 1 to 2 years, while ground coriander loses its flavor much faster, usually within 6 months.
While they come from the same plant (Coriandrum sativum), 'cilantro' refers to the fresh green leaves and 'coriander' usually refers to the dried seeds. They have completely different flavor profiles and cannot be used as direct substitutes for one another in recipes.