Coriander Ground vs Coriander Seed: 5 Main Differences

Coriander is always able to add a distinct flavor and aroma to many dishes.

You can use its fresh leaves or its seeds to improve the meal’s taste.

Also, there is a highly popular coriander variety that is present in all kitchens, which is coriander ground.

Both the seeds and the coriander ground are closely related.

In fact, coriander ground is made directly from the seeds.

This close relationship makes many people think there is no difference between them.

However, they are different products and can affect cooked dishes differently.

In this coriander ground vs. seed comparison, we will discuss their significant distinctions.

What is Coriander Ground?

Coriander ground or powder is the product you get from coriander seeds.

This powder is typically used in savory dishes but can also be used in some sweet recipes.

Ground coriander can be purchased in a store or prepared at home.

To make your coriander powder at home, you will need a spice grinder and some coriander seeds.

You can grind the seed without roasting, but the roasting step can increase the flavor and aroma of the ground product.

If you want to roast the seeds, avoid adding oil or leaving them on the stove for too long.

You can control the grinding level if you grind the seeds at home.

For instance, you can make it a very fine powder or leave it at a certain level of coarseness.

What are Coriander Seeds?

Coriander seeds are also known as cilantro seeds.

These seeds come in light brown and are round in shape.

Also, they have a more pungent aroma and taste.

If you taste these seeds alone, you will notice a citrus flavor. 

These seeds come from the cilantro plant itself.

They can’t be extracted from fresh leaves.

Unlike the fresh leaves, the seeds have a moderate aroma. 

Cilantro or coriander seeds are used in various cuisines worldwide, but in Indian cuisine, they are widely integrated into multiple recipes and remedies. 

The most prominent use of coriander seeds in Indian cuisine is in making curries.

The taste of raw coriander seeds is remarkable, as they combine the citrus feel of lemons and oranges.

However, when you include these seeds in a cooked recipe, the tart taste disappears, and some desirable earthiness replaces it.

To make the most of the seeds’ flavor, you should heat them before using.

Heating or roasting improves the aroma.

The best way to do this is to preheat a pan, keep it on medium heat, and then add the seeds. 

Keep stirring the seeds, and do not add any oil.

Differences between Coriander Ground and Coriander Seed

While both come from the same plant, coriander ground and seed differ on many levels.

Although coriander ground comes from the seed, they are not the same.

Also, they can’t be used interchangeably.

Here is an in-depth look at these differences:

1. Shape

The shape of both items is not even close.

The ground coriander looks mostly like powder.

Sometimes, it can look a bit coarser than fine, but it differs from the seeds.

Coriander seeds, on the other hand, are small and round.

They are like tiny brown balls.

2. Flavor

In terms of flavor, ground coriander has a weaker taste than coriander seeds.

Coriander seeds are richer in taste, and their aroma will fill the air instantly.

This aromatic effect increases if you toast the seeds right before using. 

The mild flavor of coriander ground won’t give the same aroma.  

You will notice some mild sweetness and nuttiness when you taste ground coriander.

Coriander seed, on the other hand, tastes tangier when left raw.

A cooked coriander seed tastes earthier.

3. Freshness

This is another point where both items go separate ways.

Coriander seeds can maintain a pungent and fresher taste than coriander ground.

You can adequately store the seeds for nearly 12 months.

And once you use them, they will taste and smell as good as new.

On the other hand, coriander powder or ground loses its freshness with storage.

Generally, they can last up to two months.

They won’t have the same freshness as when they come out of the electric grinder.

4. Uses

Coriander ground has far more uses than coriander seed.

The fine powder can be integrated into various recipes without causing any inconvenience to the eaters.

Coriander seeds, on the other hand, are used less often in recipes due to their size.

Coriander ground is found in soups, curries, and spice rubs.

Coriander seeds, on the other hand, are often used in soaking liquids.

The other use of whole seeds is turning them into fresh powder.

5. Application

Applying both types of coriander is another huge difference in this coriander ground vs. seed comparison.

When adding coriander seeds to the vast majority of cooked dishes, you should begin with them.

For instance, roast them in oil with other spices before adding the main ingredients.

With ground coriander, you will have more flexibility in adding it at any point during the cooking process.

Coriander Ground vs Seed: are they the same?

No, coriander ground and seed are not the same.

Both are coriander and come from the same source, but they look, taste, and are used differently.

Making coriander powder requires grinding whole coriander seeds.

As you grind your seeds, you will notice obvious changes.

You can perform a quick test if you want to be sure of these changes.

Bring a coriander seed and chew it, grind the rest and compare the results.

They do not taste the same at all.

The seed will have a stronger flavor and a richer aroma.

Also, the powder won’t taste as tangy or earthy.

The former tends to have a milder taste.

Additionally, coriander seed can be stored for a year, whereas coriander ground can stay for two months before expiring and losing its unique taste.

Also, coriander ground is used in various recipes due to its fine texture.

For some people, chewing the round seed balls while eating is not the most convenient feeling.

Lastly, you must begin with coriander seeds before adding any of the main ingredients to the recipes, while you can add coriander powder at the beginning, middle, or end of the cooking.