Below is a list of all known varieties for Coriander (Seed). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Coriander | Spices, coriander seed [USDA FDC: 170922] |
| Coriander (Seed, Crushed) | Seeds lightly crushed to release oils, perfect for pickling and rubs. |
| Coriander (Seed, Fine Grind) | Coriander ground into an extra-fine powder, best for smooth sauces and batters. |
| Coriander (Seed, Ground) | Seeds ground into a powder, used for a warm, citrusy flavor in spice blends. |
| Coriander (Seed, Ground, Toasted) | Toasted seeds ground finely, emphasizing nutty notes and minimizing tartness. |
| Coriander (Seed, Indian) | A common, widely used variety known for its balanced citrus and earthy notes. |
| Coriander (Seed, Toasted) | Seeds lightly toasted before grinding, giving the powder a deeper, nuttier flavor. |
| Coriander (Seed, Unripe) | Seeds harvested slightly early, providing a sharper, less earthy flavor. |
| Coriander (Seed, Whole) | Whole dried seeds, essential for infusing oils, rubs, and pickling. |