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You are here: Home / Recipes and Cooking Tips / Grinding Coriander (Cilantro Seeds)

Grinding Coriander (Cilantro Seeds)

August 30, 2010 by Alea Milham 9 Comments

This post may contain affiliate links. Read our disclosure policy here.
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Last week, I shared how I dry my herbs in a bag. One of the advantage to drying herbs this way is that I can easily dry and collect cilantro seeds and use them to make coriander.

When I grind coriander, I only do about 1 tablespoon of seeds at a time. Coriander is most flavorful roasted* and freshly ground.

I place a couple of teaspoons of seeds into a mortar and grind: How to Make coriander from cilantro seeds Then I sift the shells through a strainer: August2010 420 Then grind again (volunteers are always welcome): August2010 415Then I store the ground coriander in an airtight container: See how little coriander I ground up? I only grind up what I think I will use up within a couple of weeks.

*To intensify the flavor you can dry toast the seeds before grinding. To do this place the seeds in a small skillet. Cook over a medium high heat, stirring or shaking regularly. Roast them a little bit longer after they have released their scent into the air, to ensure they are heated to the core. They should be uniformly brown, but not burnt.

This post has been linked to Homemaker Monday.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Laurel says

    July 24, 2012 at 11:06 am

    Nice blog – this is my first visit.

    I just gathered coriander for the first time this year. I’m a lil worried that the seeds might be a bit mildewed. They taste fine, but they are kind of dark. One plant I hung up on the porch and it stayed there for a few weeks. The other one I left in the garden til the seeds were ready to drop. The porch one’s seeds are a bit darker than the other, and both plants’ seeds are darker than they should be.

    There were hundreds of small seeds heads so it wasn’t easy to gather the seeds. Not like dill. Dill is so incredibly easy.

    Reply
  2. Anonymous says

    November 21, 2010 at 8:51 pm

    This is such a great resource that you are providing and you give it away for free. I enjoy seeing websites that understand the value of providing a prime resource for free. I truly loved reading your post. Thanks!

    Reply
  3. lexi says

    September 3, 2010 at 10:34 pm

    I try to do this too! Granted I use my coffee turned spice mill. I wonder…if I get a mortar/pestle if I could get my son to help? LOL!

    My favorite spice to use is nutmeg! I use my handy dandy micro-plane to grate it!

    Reply
  4. jacobithegreat says

    August 30, 2010 at 9:44 pm

    So my mind is a little bit blown. I had NO idea coriander is cilantro seeds! I HATE cilantro but coriander is definitely doable. Completely different tastes. Again, mind blown.

    Reply
  5. Maureen says

    August 30, 2010 at 9:17 pm

    Good info. I like the flavor that toasting adds to seeds. Thanks for sharing it.

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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