Coriander seed

Habitat & Origin

Coriander seed grows on the same plant as coriander leaf, but requires a longer, warmer maturation. In dry, sun-rich summers, the umbels slowly color from green to golden brown; exactly at that moment, the citrus-floral oils concentrate in the round fruits. Manual harvesting prevents the seeds from falling out of the umbels prematurely. After drying, the round seeds are threshed, sieved, and sometimes further sorted by size for a homogeneous aroma profile. Maison Tisane selects coriander seed that feels heavy, smells warmly citrus-like, and shows a clean, light break—qualities that make an infusion round, clear, and aromatically layered.

Active compounds

Coriander seed contains linalool, geraniol, and citrus-like terpenes that create a warm, sweet-fresh aromatics. Soft bitters provide structure and a round, supple aftertaste. In blends, coriander seed acts as a harmonizing heart: warm, citrus-bright, and elegantly connecting between fresh and earthy botanicals.

Ayurvedic approach

Coriander seed has an exceptionally harmonizing profile in Ayurveda: warm enough to give Kapha direction, aromatic enough to stabilize Vata, and cool enough in aftertaste to keep Pitta mild. In ancient trade routes, it was known as 'sun seed': a spice that brought warmth and clarification simultaneously. Energetically, coriander seed feels like soft sun on terracotta — round, spicy, citrus-warm, and elegantly balancing in almost any blend.

Flavour profile & Blending