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Aromatic family: Spices

Coriander

Scientific name: Coriandrum sativum

The seed offers dry citrus, mild spice and an earthy base, quite unlike the fresh leaf.

Origin: Eastern Mediterranean and western Asia

In vermouth it is mainly the ripe coriander seed that is used, not the leaf. When crushed it releases notes of lemon, dried orange and gentle pepper that add relief without leaving the classic profile explained in what vermouth is.

A light crush favours infusion, though grinding too finely can cause haze and extract earthy tones. Its affinity with juniper, cardamom and lemon peel makes it common in dry formulae and those with a gin-like inspiration.

In whites and dry styles it helps shape the finish without adding sweetness. The best white vermouths guide allows styles to be compared, and Noilly Prat Original Dry is a classic reference for training the palate on dry spices and herbs.

Role in the recipe

  • Brings dry citrus from the seed, without acidity.
  • Rounds off more aggressive peppers and spices.
  • Reinforces dry profiles alongside juniper and lemon.
  • Gives a discreet earthy base to floral blends.

Related vermouths

24 catalogue references linked to this botanical.