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Ground coriander vs coriander seeds
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What is the difference between ground coriander and coriander seed? Can you use coriander seeds instead of ground coriander? If yes, Can you use whole coriander seeds?
seeds coriander ground
asked 2 hours ago
Rida
7061615
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up vote
3
down vote
favorite
What is the difference between ground coriander and coriander seed? Can you use coriander seeds instead of ground coriander? If yes, Can you use whole coriander seeds?
seeds coriander ground
asked 2 hours ago
Rida
7061615
add a comment |Â
up vote
3
down vote
favorite
up vote
3
down vote
favorite
What is the difference between ground coriander and coriander seed? Can you use coriander seeds instead of ground coriander? If yes, Can you use whole coriander seeds?
seeds coriander ground
asked 2 hours ago
Rida
7061615
What is the difference between ground coriander and coriander seed? Can you use coriander seeds instead of ground coriander? If yes, Can you use whole coriander seeds?
seeds coriander ground
seeds coriander ground
asked 2 hours ago
Rida
7061615
asked 2 hours ago
Rida
7061615
asked 2 hours ago
Rida
7061615
asked 2 hours ago
Rida
7061615
asked 2 hours ago
Rida
7061615
7061615
add a comment |Â
add a comment |Â
1 Answer
1
active
oldest
votes
up vote
5
down vote
accepted
Ground coriander is made from the seeds, so you definitely can substitute seeds. But you do need to grind them first. It's hard to get them ground very fine by hand, at least for quick cooking dishes, but if you toast then before grinding they're more brittle (so break up better). In a longer cooking dish the bits soften a little, so you can get away with slightly bigger bits.
Whole coriander seeds (or big pieces of them) are unpleasant to find in food, and don't deliver their flavour well to the dish. They're too big and hard to ignore, but to small to go round (unlike the cardamom pods sometimes found whole in rice dishes).
answered 1 hour ago
Chris H
15k12944
2
Even better: dry-toast the whole seeds in a pan, then grind them.
– Lee Daniel Crocker
1 hour ago
@Lee, I meant to say that but wasn't as clear as I intended - thanks
– Chris H
10 mins ago
Worth also saying that freshly toasting & grinding your own coriander seeds is much more aromatic than adding coriander powder, similar to freshly ground coffee vs coffee grinds
– anotherdave
3 mins ago
add a comment |Â
1 Answer
1
active
oldest
votes
1 Answer
1
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
5
down vote
accepted
Ground coriander is made from the seeds, so you definitely can substitute seeds. But you do need to grind them first. It's hard to get them ground very fine by hand, at least for quick cooking dishes, but if you toast then before grinding they're more brittle (so break up better). In a longer cooking dish the bits soften a little, so you can get away with slightly bigger bits.
Whole coriander seeds (or big pieces of them) are unpleasant to find in food, and don't deliver their flavour well to the dish. They're too big and hard to ignore, but to small to go round (unlike the cardamom pods sometimes found whole in rice dishes).
answered 1 hour ago
Chris H
15k12944
2
Even better: dry-toast the whole seeds in a pan, then grind them.
– Lee Daniel Crocker
1 hour ago
@Lee, I meant to say that but wasn't as clear as I intended - thanks
– Chris H
10 mins ago
Worth also saying that freshly toasting & grinding your own coriander seeds is much more aromatic than adding coriander powder, similar to freshly ground coffee vs coffee grinds
– anotherdave
3 mins ago
add a comment |Â
up vote
5
down vote
accepted
Ground coriander is made from the seeds, so you definitely can substitute seeds. But you do need to grind them first. It's hard to get them ground very fine by hand, at least for quick cooking dishes, but if you toast then before grinding they're more brittle (so break up better). In a longer cooking dish the bits soften a little, so you can get away with slightly bigger bits.
Whole coriander seeds (or big pieces of them) are unpleasant to find in food, and don't deliver their flavour well to the dish. They're too big and hard to ignore, but to small to go round (unlike the cardamom pods sometimes found whole in rice dishes).
answered 1 hour ago
Chris H
15k12944
2
Even better: dry-toast the whole seeds in a pan, then grind them.
– Lee Daniel Crocker
1 hour ago
@Lee, I meant to say that but wasn't as clear as I intended - thanks
– Chris H
10 mins ago
Worth also saying that freshly toasting & grinding your own coriander seeds is much more aromatic than adding coriander powder, similar to freshly ground coffee vs coffee grinds
– anotherdave
3 mins ago
add a comment |Â
up vote
5
down vote
accepted
up vote
5
down vote
accepted
Ground coriander is made from the seeds, so you definitely can substitute seeds. But you do need to grind them first. It's hard to get them ground very fine by hand, at least for quick cooking dishes, but if you toast then before grinding they're more brittle (so break up better). In a longer cooking dish the bits soften a little, so you can get away with slightly bigger bits.
Whole coriander seeds (or big pieces of them) are unpleasant to find in food, and don't deliver their flavour well to the dish. They're too big and hard to ignore, but to small to go round (unlike the cardamom pods sometimes found whole in rice dishes).
answered 1 hour ago
Chris H
15k12944
Ground coriander is made from the seeds, so you definitely can substitute seeds. But you do need to grind them first. It's hard to get them ground very fine by hand, at least for quick cooking dishes, but if you toast then before grinding they're more brittle (so break up better). In a longer cooking dish the bits soften a little, so you can get away with slightly bigger bits.
Whole coriander seeds (or big pieces of them) are unpleasant to find in food, and don't deliver their flavour well to the dish. They're too big and hard to ignore, but to small to go round (unlike the cardamom pods sometimes found whole in rice dishes).
answered 1 hour ago
Chris H
15k12944
edited 11 mins ago
answered 1 hour ago
Chris H
15k12944
answered 1 hour ago
Chris H
15k12944
answered 1 hour ago
Chris H
15k12944
15k12944
2
Even better: dry-toast the whole seeds in a pan, then grind them.
– Lee Daniel Crocker
1 hour ago
@Lee, I meant to say that but wasn't as clear as I intended - thanks
– Chris H
10 mins ago
Worth also saying that freshly toasting & grinding your own coriander seeds is much more aromatic than adding coriander powder, similar to freshly ground coffee vs coffee grinds
– anotherdave
3 mins ago
add a comment |Â
2
Even better: dry-toast the whole seeds in a pan, then grind them.
– Lee Daniel Crocker
1 hour ago
@Lee, I meant to say that but wasn't as clear as I intended - thanks
– Chris H
10 mins ago
Worth also saying that freshly toasting & grinding your own coriander seeds is much more aromatic than adding coriander powder, similar to freshly ground coffee vs coffee grinds
– anotherdave
3 mins ago
2
2
Even better: dry-toast the whole seeds in a pan, then grind them.
– Lee Daniel Crocker
1 hour ago
Even better: dry-toast the whole seeds in a pan, then grind them.
– Lee Daniel Crocker
1 hour ago
@Lee, I meant to say that but wasn't as clear as I intended - thanks
– Chris H
10 mins ago
@Lee, I meant to say that but wasn't as clear as I intended - thanks
– Chris H
10 mins ago
Worth also saying that freshly toasting & grinding your own coriander seeds is much more aromatic than adding coriander powder, similar to freshly ground coffee vs coffee grinds
– anotherdave
3 mins ago
Worth also saying that freshly toasting & grinding your own coriander seeds is much more aromatic than adding coriander powder, similar to freshly ground coffee vs coffee grinds
– anotherdave
3 mins ago
add a comment |Â
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