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William Wongso

Coriander Seeds

Ketumbar

Appears in
top 1000Flavors of Indonesia
Flavors of Indonesia

By William Wongso

Published 2016

  • About

Another case of cross-region spices: while initially brought by Indian traders, and still widely used in Indian dishes, coriander seeds have become a staple in many Indonesian dishes, particularly meaty ones that require marinating. Typical preparations of ayam bakar (grilled chicken) and saté ayam (chicken saté) require a large quantity of coriander seeds.

The seeds come in two types: the round form with light brown-to-tan color and with a lemony taste; and the egg-shaped seeds with a green-yellow tint that has a fresher, grassier taste. Both should be used as whole seeds, which are then toasted before grinding them, as commonly done by Indonesian cooks to bring out the already rich flavor.

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