Whole spice
Coriander
What is Coriander?
Coriander seed brings a citrusy, floral base note to Pakistani curries, karahi and chutneys — distinct from fresh coriander leaf.
What does it taste like?
Citrusy, warm and lightly floral, with none of the soapy quality some people associate with fresh coriander leaf.
How Pakistanis use it
Ground and whole coriander seed forms part of the base spice blend in most Pakistani curries and karahi dishes, usually paired with cumin. Coarsely crushed coriander seed is a defining ingredient in chicken karahi specifically, adding texture as well as flavour, and it is also blended into chutneys and kebab mixes.
Cooking with it
For karahi, crush the seeds coarsely in a mortar rather than grinding them, so pieces of husk remain. Dry-roast seeds until fragrant before grinding them for garam masala. Ground coriander thickens a masala but scorches easily on high heat, so add a splash of water if the pan looks dry after it goes in.
Where to buy it
Widely available whole or ground; whole seeds are worth grinding fresh since pre-ground coriander fades quickly.
Substitutes
Ground cumin with a little lemon zest approximates the citrus-forward warmth in a pinch, though the overall flavour profile differs meaningfully.
Storage
Keep seeds airtight and toast lightly before grinding to bring out their citrus aroma.
