Coriander Seed - 1KG

Coriander Seed - 1KG

Coriander is an ancient and storied spice that has been found in numerous archaeological digs across the world. Coriander is the second most common ingredient in gin and is used in many beers. Although all parts of the plant are edible, the fruit or dry coriander seeds, only a few millimetres in size, are the part we use as a spice to flavour gin. 

Coriander seed is grown by farmers as part of a traditional rotation crop and is traded in vast quantities worldwide. Coriander is usually planted in the spring and harvested later that summer when the plant and the seeds have dried out. The plant can stand approximately one meter tall and is harvested using a modern combine harvester. After harvesting, coriander needs to be extensively processed and cleaned, which can result in losses of 30-40%.

Use in spirits

Distillers are interested in the volatile oil content and flavour profile of coriander for the manufacture and production of Gin. The food trade is the biggest user of coriander, as it makes up at least 30% of all curry powders. It is also used by the majority of all Gins around the world as the second most important botanical.  When distilled, the seeds have a warm, spicy, nutty flavour that can also combine citrus and orange notes.

Use in Beer

In Belgian wits, saisons, goses, and even richer Belgian beers, coriander can contribute bright citrus flavours but also ruin a perfectly good beer.

In brewing, coriander seed, the dried fruit of the Coriadrum Sativum plant, is most commonly associated with Belgian wits but can be found in saisons, goses, and even richer Belgian beers. For an ingredient that is used in such a small portion can contribute huge flavours, but it can ruin a perfectly good beer if not handled with care.

Pre-ground coriander should never be used for beer. The instant the seed is crushed, the volatile terpenes that are responsible for all that bright citrus flavour rapidly degrade. At best, they disappear, but at worst, they oxidize and transform into the off-putting celery and ham flavours you hear about so often.