The seeds are the fruit of the plant, and fresh coriander is its leaves. Their aromas differ: the seeds have a lemony sweetness, the leaves a grassy freshness. Uzbek cooking uses both, but in different dishes.
Spices & herbs
Kashnich: Uzbek coriander seeds
Kashnich is what Uzbek cooks call coriander seed. Whole seeds add a soft, lemony sweetness to plov, shurpa and marinades; toast and crush them just before cooking.
Coriander seed (kashnich in Uzbek) is a mild spice with a hint of lemony sweetness and a frequent partner to zira (cumin) in Uzbek cooking. It goes into plov, shurpa, lagman and meat marinades, where it softens sharper notes and gives the spice mix more depth.
- Origin
- Uzbekistan / Iran
- Category
- Spices and seasonings
- Packaging
- Loose from 50 g, packed 100 g
- Shelf life
- Up to 18 months in an airtight container
- Certification
- Halal, certified by ALHALAL
At an Uzbek counter coriander is kept as whole seeds, which hold their aroma longer. Before cooking, toast the seeds in a dry pan for 30–60 seconds, until they colour slightly, then crush them in a mortar. Prepared this way, the spice tastes quite different from ready-ground powder out of a packet.
Plov for 4–6 takes slightly more coriander than zira, about 1.5 teaspoons. For a shashlik marinade, use a teaspoon per kilo of meat, together with zira and black pepper. In lagman, coriander goes in with the herbs at serving; in shurpa, with the spices at the start of cooking.
Fresh coriander seed is a deep beige and smells faintly of lemon when crushed. An old batch smells dusty and gives no aroma in cooking. If in doubt, ask the seller to open the jar and let you smell it; that is quite normal at an Uzbek market.
FAQ
Coriander seed (kashnich): common questions
Yes: 30–60 seconds in a dry pan, until they colour slightly. Then crush them in a mortar; this brings out the aroma more fully than ready-ground powder does.
Plov, shurpa, shashlik marinade, dolma and samsa filling. Coriander is a frequent partner to zira, usually in a 1:1 ratio or with slightly more coriander.
We keep whole seeds because they hold their aroma longer. On request we grind them for you at the counter; ready-ground coriander goes stale within 2–3 months, so there is no point keeping it in quantity.
For plov or tea
Everything for dinner at one counter
At Arkan Bazar in Riga you can get everything for a meal in one go: rice, spices, dried fruit, flatbread and tea. Planning a family celebration or cooking for a large group? Write to us through the form in advance, and we will have your order ready on time.