Coriander Seeds

Coriander Seeds are used extensively in gin production and European Beer styles such as witbier.

Coriander seeds are the second most prominent botanical used in the production of gin. After infusion coriander adds a complex citrus, spiced flavour with nutty notes. Coriander also adds a strong citrusy aroma to the spirit. Coriander is seen in almost all gin styles and can express widely different characteristics based on its dosage.

Coriander can also be used in beers such as witbier, Belgian ales, saisons and more. It provides a spicy and mild citrus element which balanced out an overly malty character.

Dosage:

Depending on the style of gin coriander can be used from dosages of 1-2 grams per litre all the way up to 15 or 20. We recommend startling lower and titrating up if the flavour is not pronounced enough.

In beer coriander is added to the boil or halfway through the ferment. If adding to the boil we recommend crushing lightly beforehand then adding in the last 10 - 15 minutes. If you are dry hopping with coriander seeds we recommend soaking in a splash of vodka to sanitise them before adding the crushed seeds to the fermenter. Beers will typically use 5 - 25 grams in 23 litres.

Storage:

Our Coriander Seeds are packed into resealable foil bags to eliminate UV damage, ensure your berries are kept sealed and so you can reseal these bags after opening. We recommend refrigerating after opening and using the coriander within two years of opening. Try to keep your seeds out of a moist environment too.