Coriander Seeds (Churfranken)

Coriander seeds Churfranken, regionally grown with fine citrus notes

Made and packed in Klingenberg am Main. Coriander seeds from regional Churfranken cultivation in the best quality. A mild-savoury aroma with clear citrus hints and a sweetish-floral depth – the name Churfranken stands for our home region on the lower Main.

How to use

A classic for hearty bread, gingerbread, plum butter and apple compote. Seasons pulses, potatoes, mushrooms, fish, chicken and roast pork. An important component of many curries, garam masalas and oriental spice blends.

Good to know: store the whole seeds dry, dark and well sealed, then they keep their aroma for several years. Grind only just before use, ground coriander loses its essential oils within a few weeks.

Tip from Altes Gewürzamt

Roast briefly in a dry pan before grinding – this releases the essential oils and gives a noticeably deeper, nuttier taste. A classic for the Indian tadka opening ritual: roast coriander seeds and cumin in hot ghee for 30 seconds, then add vegetables or pulses.

At a glance

• Coriander seeds from regional Churfranken cultivation
• A mild-savoury aroma with citrus and floral notes
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

For German breads: Klingenberg bread spice and Franconian bread spice also contain coriander. For curries: Garam Masala, Vadouvan and Curry Mumbai. More regional seeds from Churfranken: Churfranken caraway and yellow mustard seed Churfranken.

Frequently asked questions

What is coriander used for?
In German cooking for bread (rye bread, gingerbread, pumpernickel), in oriental cooking for falafel and hummus, in Indian cooking for curries and dals, in Mexican salsas and marinades.

What is Churfranken?
Churfranken is the historic name for the southern Spessart around Klingenberg am Main – our home region. We source several seeds here regionally and directly from the producer.

Should I buy whole or ground coriander?
Whole and freshly ground is always better – the aroma is preserved much longer. Ground coriander loses its essential oils within a few weeks.

What's the difference from fresh coriander (cilantro)?
A completely different aroma. Fresh coriander (leaves) tastes citrussy-grassy, often polarising. Coriander seeds are milder, warmer, with a citrus note without a soapy taste.