How is Coriander Seeds used in Thai cooking?

Coriander seeds come from the same plant as the fresh herb, but they taste nothing alike - small, creamy-brown, and warmly aromatic with a citrusy, slightly sweet edge. They're a backbone spice of Thai curry pastes, toasted first to bring the oils forward, then pounded with the other dry spices. Where the fresh leaf is cooling and green, the seed is warm and earthy. We dry-toast them in a pan until they smell nutty, just a minute, before they go into the mortar.

Can I cook with Coriander Seeds in a Chiang Mai cooking class?

Yes - we use Coriander Seeds in our hands-on classes. Explore them on our Cooking Classes page.

Coriander Seeds - Essential Thai Spices | Thai Akha Kitchen

Coriander seeds come from the same plant as the fresh herb, but they taste nothing alike - small, creamy-brown, and warmly aromatic with a citrusy,…

Coriander Seeds - Essential Thai Spices | Thai Akha Kitchen Coriander seeds come from the same plant as the fresh herb, but they taste nothing alike - small, creamy-brown, and warmly aromatic with a citrusy,…