Wholesale Organic Coriander Seeds — USDA Certified, Non-GMO | Dhania, Curries & Pickling Spice

Organic Coriander Seeds from Spicy Organic are whole dried seeds of Coriandrum sativum — the same plant that gives us cilantro (the fresh leaf) and coriander powder (the ground seed), but in their most aromatic, versatile, and longest-lasting form. Sourced from certified organic farms in Rajasthan and Madhya Pradesh, India, these whole seeds offer something ground coriander cannot: the ability to toast and crack them for a dramatically more complex, nutty flavor; to use them whole in pickling brines and spice infusions; and to grind them fresh for coriander powder that is incomparably more fragrant than any pre-ground alternative. USDA Certified Organic, Non-GMO, and gluten-free. ✓ USDA Certified Organic | ✓ Non-GMO | ✓ Gluten-Free | ✓ Vegan | ✓ Whole Seeds — Sourced from India | ✓ No Additives or Fillers Coriander seeds vs. coriander powder — when whole seeds are the better choice Both are coriander — the difference is form, flavor development, and best application: * Whole coriander seeds (this product) — the complete, intact seed that retains its essential oils until cracked, toasted, or ground. Whole seeds can be toasted to unlock a dramatically deeper, nuttier flavor; used in hot-oil tempering (tadka) where they pop and release a roasted character; added whole to pickling brines; or ground fresh for the most aromatic coriander powder possible. Shelf life 3–4 years. * Coriander powder — finely ground, dissolves invisibly into curries, sauces, and marinades for even, smooth coriander distribution. More convenient but shorter shelf life (2–3 years) and less aromatic than freshly ground. See our Organic Coriander Powder. * Conversion: 1 tsp whole coriander seeds = approximately ¾ tsp ground coriander powder when freshly ground. Choose seeds when: you want to toast for richer flavor, temper in hot oil, add to pickling brines, or grind fresh powder for maximum aroma. Choose powder when: you need instant, smooth incorporation into sauces and batters. Why toasting coriander seeds transforms their flavor Toasting is the single most impactful technique for getting the most out of whole coriander seeds. The heat causes the Maillard reaction in the seed's oils, converting the bright, citrusy raw coriander character into something deeper, nuttier, and far more complex: * How to toast: Add seeds to a dry skillet over medium heat. Shake or stir constantly for 2–3 minutes until they turn a shade darker and release a warm, nutty fragrance.