Sadaf Coriander Seed

تخم گشنیز صدف — ۱۱۳ گرم

Sadaf Coriander Seed (tokhm-e gashniiz) are whole dried coriander seeds — small, round, warmly aromatic, and gently citrusy, with the full, round, and complex flavour potential of coriander preserved intact in whole seed form until the moment of grinding or toasting. Whole coriander seeds are superior to pre-ground coriander in the same fundamental way that whole peppercorns are superior to pre-ground pepper: the volatile aromatic oils responsible for coriander’s characteristic warm, lemony, and subtly floral character are sealed within the whole seed and released at their freshest and most aromatic when the seed is toasted and ground immediately before use — delivering a coriander flavour of dramatically more vivid, complex, and alive character than pre-ground coriander, which loses its volatile oils progressively after grinding. Toasting whole coriander seeds briefly in a dry pan before grinding unlocks an additional layer of warm, nutty depth that is entirely absent from pre-ground. Whole coriander seeds are a foundational Persian advieh spice used freshly ground into spice blends for polo and khoresh, an essential component of Persian torshi and pickle brines where the whole seeds are added to the brine for a slow, fragrant infusion, and are used in Middle Eastern spice blends including baharat and za’atar-adjacent mixes. Sadaf delivers trusted, consistently aromatic quality. The 113gr bag is a generous, practical everyday size.

Toast a tablespoon of whole coriander seeds in a dry pan over medium heat for 1–2 minutes until fragrant and lightly golden, then grind in a mortar or spice grinder for the freshest, most aromatic ground coriander for use in Persian advieh and spice blends, add whole seeds to Persian torshi and pickling brines alongside black peppercorns, dried chilli, and fennel seeds for a slowly infused, warmly citrusy pickle spice note, include whole coriander seeds in slow-braised lamb and chicken dishes where the seeds gradually release their warmth and citrusy depth into the braising liquid over long cooking, grind freshly and blend into Persian advieh alongside cumin, cinnamon, cardamom, and dried rose petals for a superior, freshly ground spice mix to season polo and khoresh, crush lightly in a mortar and use as part of a dry rub for lamb, chicken, and fish before grilling or roasting for a warm, citrusy spice crust, or use whole in Middle Eastern spice blends, baharat mixes, and grain seasoning preparations. Toast, grind, and use fresh — the difference is immediate and extraordinary.

• Sadaf Coriander Seed (tokhm-e gashniiz) — whole dried coriander seeds; warm, citrusy, and gently floral; superior freshness when toasted and ground fresh
• 113gr bag — generous everyday size for freshly ground advieh, torshi brines, slow braises, and spice blends
• Trusted Sadaf quality — one of the most recognised brands in Persian and Middle Eastern pantry staples
• Toast and grind fresh for Persian advieh — also essential in torshi pickling brines and slow-braised meat dishes
• Available at Vicinity Mart — your trusted source for authentic Persian herbs, spices, and pantry essentials