Ground Coriander

Ground coriander is made from the dried seeds of the coriander plant (Coriandrum sativum), a herb in the parsley family. The seeds are typically harvested when ripe and then dried and ground into a powder. This process releases the plant's aromatic oils, giving ground coriander its characteristic warm, citrusy flavour.

Ground coriander is primarily used as a spice to add flavour and aroma to a wide range of foods. Its warm, slightly sweet, and citrusy notes complement both sweet and savoury dishes. It is commonly found in curries, stews, soups, marinades, baked goods, and spice blends.

Coriander seed is not considered a food additive in the UK and does not have an E-number. It is a common culinary spice used for flavouring. While some traditional medicine practices suggest health benefits, robust scientific evidence from large-scale human studies is limited. Regulatory bodies like EFSA have not specifically evaluated ground coriander as a food additive. There are no widely recognised controversies regarding its use as a spice at typical dietary levels.