Spice
Coriander Seed
قزبور اليابس · qazbor lyabes
Coriander seed — the dried fruit of the same plant whose leaves flavour Moroccan salads and tagines — brings a warm, citrusy note that underpins chermoula, spice blends and many braises. Where fresh coriander (qazbor) is bright and green, the toasted seed is nutty and orange-peel warm. Both come from one plant, and Moroccan cooking uses them in completely different ways.
- Type
- Spice
- Heat
- None
- Uses
- 5 classic dishes
Flavour & aroma
Toasted coriander seed is warm, nutty and citrusy, with a gentle sweetness and a whisper of orange peel — quite different from the pungent green leaf. Whole seed is fragrant and mild; freshly ground it perfumes a blend beautifully. It rounds and brightens without adding heat.
In the Moroccan kitchen
Where coriander seed earns its place — the Moroccan dishes that rely on it:
- Chermoula. Ground coriander seed deepens the fresh coriander-and-garlic marinade for fish.
- Ras el hanout and spice blends. A standard warm, citrusy component.
- Merguez and kefta. Coriander seed rounds the cumin-and-paprika base of sausages.
- Lentil and bean dishes. Adds warmth and a citrus lift to earthy legumes.
- Pickles and preserves. Whole seed perfumes brines and preserved vegetables.
How to use it
- Dry-toast whole seed until fragrant, then grind — it transforms the flavour from flat to citrus-warm.
- Use ground coriander seed in blends and braises; use whole seed in pickles and stocks.
- Balance the earthy cumin with coriander seed's brightness — the two are natural partners.
- Don't confuse the seed with fresh coriander leaf; they play different roles in the same dish.
How to store it
Whole coriander seed keeps its aroma for a year or more; ground fades within months. Store sealed and dark, and grind small amounts as needed. Whole seed is cheap to keep a jar of.
Buying it in the Marrakech spice souk
What to look for, and how not to overpay:
- Buy whole seed — it keeps longer, and you can toast and grind it fresh.
- The seeds should be pale tan, round and light; crush one and smell for the warm citrus note.
- Coriander seed is inexpensive, so buy where the produce sellers shop and don't overpay.
- Ask for qazbor lyabes (dry coriander) to distinguish the seed from the fresh green herb, also called qazbor.
Pairs well with
Frequently asked questions
Is coriander seed the same as fresh coriander?
They come from the same plant but taste different. Fresh coriander leaf (qazbor) is bright and green; the dried seed is warm, nutty and citrusy. Moroccan cooking uses both, in different dishes and often in the same recipe.
How do you use coriander seed in Moroccan cooking?
Dry-toast the whole seed and grind it into chermoula, spice blends, kefta and braises, where it adds a warm, orange-peel brightness that balances earthy cumin.
Should I buy coriander seed whole or ground?
Whole. It keeps its aroma far longer and can be toasted and ground fresh for a much livelier, citrus-warm flavour than pre-ground powder.