Coriander
What is Coriander?
Coriander (Coriandrum sativum) refers to the dried seeds of the coriander plant - a spice with a warm, slightly citrusy, mildly sweet flavour that pairs naturally with cumin, garlic, and warming aromatics across the Afghan, Persian, South Asian, and Middle Eastern cooking traditions. The seeds are used whole (for tempering) or ground (for spice blends and marinades). The fresh leaves of the same plant are known in Afghanistan and North America as cilantro - a separate culinary ingredient with a very different, more pungent flavour profile.
Coriander seeds are one of the founding spices of Afghan cuisine. Archaeological evidence suggests coriander has been cultivated in the region that is now Afghanistan for at least 3,000 years. Ground coriander appears in the house spice blend that seasons kabob, in the marinades for grilled meat, and in the base of qorma sauces. Paired with cumin - as it is across most of the Afghan culinary tradition - coriander rounds and softens the earthier notes of cumin, producing a balanced, aromatic warmth that is the signature of Afghan spicing.
Frequently Asked Questions
Is coriander the same as cilantro?
They come from the same plant but are different culinary ingredients. Coriander refers to the dried seeds - a warm, slightly citrusy spice. Cilantro refers to the fresh leaves - a pungent, bright, divisive herb. In Afghan cooking, coriander seeds are a foundational spice; fresh cilantro appears as a garnish and in chutneys.
What does ground coriander taste like?
Ground coriander has a warm, slightly citrusy, mildly sweet flavour - less sharp than cumin, more rounded and floral. It is often described as tasting slightly lemony or orangey, which makes it a natural pair for yogurt-based marinades where a bright note is needed alongside the earthy cumin.
Does Naan Kabob use coriander in its cooking?
Yes. Ground coriander is part of the house spice blend used in Naan Kabob's kabob marinades and home-style dishes. It is one of the foundational spices in the Afghan cooking tradition that defines the restaurant's flavour profile.
See also: Cilantro ,Cumin ,Spice Blend.
Coriander seed is part of the Afghan spice tradition at the heart of every Naan Kabob dish.
