Coriander in Tea – Spicy, Nutty & Aromatic

Coriander (Coriandrum sativum) is one of the oldest known spice plants and is prized worldwide for its distinctive aroma.

Dried coriander seeds bring a warm, slightly nutty and subtle citrus note to tea blends. They add depth of flavour and complement both spicy and fresh compositions.

Origin and Tradition

Originally native to the eastern Mediterranean and Western Asia, coriander is now cultivated in many countries – including India, Morocco and Mexico. The seeds are gently dried to preserve their typical aroma.

Taste and Character

• Warm: slightly spicy and rounded
• Nutty: with subtle depth
• Citrusy: a fine, fresh nuance

Coriander harmonises particularly well with other spices and herbs and gives tea blends a well-balanced structure.

Coriander in Tea Blends

• With Fennel & Aniseed – aromatically balanced
• With Mint – fresh and balanced
• With Ginger – spicily combined
• With Citrus Notes – lively and finely balanced

Preparation

• Amount: 1 tsp lightly crushed seeds per 250 ml
• Water temperature: 100 °C
• Steeping time: 8–10 minutes

Note: Coriander is a food ingredient and not a medicinal product.

Conclusion

Coriander in Tea represents spicy depth and a warm, citrusy aroma. Especially in spice and herbal blends, it contributes to a harmonious flavour profile.

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