Coriander Powder — what is it and why do you use it for BBQ?
Quick answer: Ground coriander is ground coriander seed with a warm, lightly citrusy flavor. In BBQ rubs it can add a rounded aromatic layer, for example alongside cumin, paprika or fennel seeds.
Ground coriander tastes different from fresh coriander leaves. Someone who dislikes the leaves may experience the ground seed differently, but preferences vary. Here is how to use, combine and store it.
What is ground coriander?
Ground coriander is made from dried coriander seeds of the plant Coriandrum sativum. The seed has a warm, nutty and lightly citrusy flavor. Fresh leaves taste different and some people perceive them as soapy.
Ground coriander appears in many cuisines, including curries and Middle Eastern-inspired spice blends. Mixes such as ras el hanout and shawarma seasoning vary by recipe. You can also use it in your own BBQ rub.
What does ground coriander taste like?
Ground coriander is often described as warm and rounded, with citrusy, nutty and lightly floral notes. Intensity depends on freshness, quantity, heating and other ingredients. Even a mild spice can dominate in a large amount.
You can grind whole seeds just before use in a suitable spice grinder or mortar. This can give a fragrant result; the difference from pre-ground powder also depends on the freshness and storage of both products.
Why use ground coriander in BBQ rubs?
Ground coriander can add a citrusy accent alongside earthy spices such as cumin and paprika. It is a flavor choice, not a guarantee that every blend will automatically be balanced. Try it in a separate working portion.
For your own Italian-inspired blend, combine coriander with fennel seeds and smoked paprika. This does not describe the recipe of our Toscana Fire rub: the previous coriander ingredient claim has been removed. Check the current packaging for product ingredients, allergens and dosage.
For a Middle Eastern-inspired direction, combine it with cumin and cardamom.
Ground coriander vs fresh coriander leaves
- Ground coriander: ground seed, generally warm, nutty and citrusy. Suitable for rubs and marinades, but can burn over excessive heat.
- Fresh coriander leaves: fresh and herbaceous; some people notice a soapy note. Use as a finishing herb or in a sauce, for example. The leaves can also be cooked, although heating changes their aroma.
Disliking the fresh leaves does not automatically mean someone dislikes the seeds. Try a small amount in a cooked dish to discover your preference.
How should you store ground coriander?
Store ground coriander dry, dark and tightly sealed, away from heat and steam. Follow the date and storage instructions on the packaging; no fixed optimal period applies to every product. Under comparable conditions, whole seeds generally retain their aroma longer than ground coriander.
Use clean, dry utensils and keep the supply separate from raw meat and used equipment. Do not use it if you see mold or clear signs of dampness or spoilage.
Using ground coriander for BBQ
Use ground coriander as a supporting flavor layer and start with a small test portion. One part to three or four parts paprika is one possible starting point for your own blend, not a fixed rule or the recipe of our rubs. Choose whether to measure by weight or volume and assess the flavor after cooking.
Combine to taste with fennel seeds and smoked paprika, or cumin and cardamom. Possible uses include chicken, lamb, pork and grilled vegetables. Use controlled heat to avoid burning the spices.