Green Coriander

Candied Green Coriander


I have a plethora of these little green seeds coming through my kitchen right now and they are so addictive. Using fresh green coriander is fun and it has great flavor, but candying it is even more fun and it makes a nice garnish for desserts and even salads. The base recipe and idea came from, a site that I use to buy most of the powders and chemicals that I use to transform food. I will omit the second step he uses for the pine nut praline which is essentially the caramelization of the nuts once they are coated in sugar.

Candied Green Coriander

250g/8.81oz Green Coriander Seeds

200g/7.05oz Sugar

20g/.705oz Water

  • Combine the sugar and water, bring to a simmer and cook for two minutes.
  • Add the Coriander and simmer while stirring. Stir vigorously over the heat until the sugar crystallizes. I found this stage problematic with the fresh coriander, so make sure to rub the sugar solution on the side of the pot frequently to promote crystallization. If this does not work and the sugar begins to color, seed the mixture with granulated sugar, just a pinch.
  • Seeding is the process of adding the crystallized sugar, what you started with before adding the water, to the hot liquid sugar, this tells the liquid sugar that it needs to turn into crystals.
  • You will know when the mixture has crystallized when it looks dry, immediately pour dump the coriander onto a tray with paper or a silpat.

  • Let it cool and enjoy.



It has been some time since I have found anything unique that I feel belongs in this section, until a few weeks ago. I got a call from my farmer and she mentioned having green coriander. I have heard of it but never tried it or seen it in person, so I ordered a third of a pound. Green coriander is the seed pod/fruit that forms after the plant, known to North America as cilantro, flowers. Once it flowers it begins to bear the little green fruits, which later are dried and sold as coriander. Before they dry we pick them and use them as a whole seed, in soups, sauces, teas, etc. It is extremely versatile and it has a less harsh flavor than when it is dried and a touch fruitier. So if you can get your hands on some, do so immediately and enjoy!

I have used it whole in a few of my dishes:

Grilled asparagus with parsnip puree