Coriander Seeds (Coriandrum sativum) — Premium Whole Xiang Cai Zi Spice for Hot Pot & Cooking, 500g

Coriander Seeds (Coriandrum sativum) are the whole dried seeds of a beloved culinary and traditional food herb known in Traditional Chinese Medicine (TCM) as Xiāng Cài Zǐ (香菜籽), also called Yuán Suī Zǐ (芫荽籽). Long prized as both a warming kitchen spice and a gentle digestive herb, coriander seed has been used for centuries to awaken the appetite, ease the stomach, and harmonize rich, heavy meals. Its nature is warm and aromatic, with a sweet, citrusy fragrance that makes it a staple in hot pot bases, braises, and spice blends.

Key Selling Points

• Premium TE-grade whole coriander seeds
• Traditional food herb (药食同源) spice
• Coriandrum sativum, Xiang Cai Zi
• Ideal for hot pot base and braised dishes
• Fresh-crop 500g bulk pack from Guangxi

Quality & Sensory

Each batch is sorted to preserve its pale golden-tan color, plump rounded shape, and clean, dry texture. The seeds release a bright, sweet-citrus aroma with warm peppery undertones when crushed or toasted. In hot pot bases and simmered broths, they impart a gentle, fragrant warmth that rounds out spice blends without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Hot pot base and soup stock
• Braised meat and stew spice blends
• Marinades and dry rubs
• Pickling and spice mixes
• Everyday kitchen seasoning

Traditional Uses

In folk herbal and culinary practice, coriander seed is toasted and ground into spice blends, simmered into hot pot bases, and added to braised meats and soups to warm the middle and ease digestion after heavy meals. It is a classic component of five-spice and curry-style blends, and in TCM food therapy it is paired with ingredients like fennel, star anise, and ginger to harmonize rich, oily dishes. A light coriander seed tea is also brewed after meals as a gentle, aromatic digestif.

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