A short guide to coriander seeds: where it comes from, how Moroccan homes use it and what to keep in mind.
Coriander seeds (بذور الكزبرة (القصبر))
Coriander seeds flavour kefta, harira and some Moroccan pastries.
How to use: A pinch in cooking, or a little as a light infusion.
Coriander seeds in home recipes
- In a tagine: a pinch with onion and olive oil at the start of cooking.
- At family gatherings, coriander seeds can be served with tea or a traditional breakfast.
- Write down the recipe and amount you like so you can repeat the same taste.
- Start with a small amount and try coriander seeds in one recipe before making it a habit.
Tips for buying and storing coriander seeds
- Choose a product with a clear origin and a label showing ingredients, size and date.
- A natural smell and colour are good signs; avoid anything that smells off or looks damp.
- Keep coriander seeds in an airtight container away from light, heat and moisture.
- Always use a clean, dry spoon.
- Buy enough for a few weeks so it stays fresh and fragrant.
The story of coriander seeds at the Moroccan attar
- In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.
- Coriander seeds is one of the products Moroccans have known for generations, with ways of using it passed down in families.
- Names vary by region, between Arabic, Amazigh and Darija, but the customs are similar.
- Today the same traditional products come with clear labels and home delivery.
General precautions
- Moderation first; herbs do not replace a varied diet.
- Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
- Patch-test oils and skin products on a small area; avoid the eyes.
- Store cool and dry, out of reach of children.
Please note: this is cultural and general content, not medical advice; see a doctor if needed.
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