Coriander seeds are larger than peppercorns, round, and either light tan or grayish tan in color. Like other spices, coriander should be stored in a well-sealed container away from heat and light. We keep the whole seeds, then grind them when we need them. The seeds have a tough outer layer and can be difficult to grind fine, so we often keep a small supply of coriander powder, too. Ground coriander is used to flavor many savory dishes. It has a powerful warm, earthy taste. Itβs often used in combination with cumin seed, especially in dishes of Moghul origin. Coriander seed is rarely used whole, except to flavor pickles.
