Bright, citrusy, and built to hit harder than you expect — Coriander Seed Splits (Coriandrum sativum) are what happens when you take an already extraordinary seed and crack it open. Grown right here in Australia and split to expose their essential oils, these seeds release a punchy, aromatic warmth the moment they touch heat — citrus-forward, rounded, and carrying a toasted spice depth that whole seeds simply can't match at the same speed.

Same plant as the leaf. Completely different personality.

Where coriander leaves are bright and herbal, the seed is warm and citrusy — rounded in a way that builds slowly and holds its character through long cooking without disappearing into the background. Split them and that character arrives faster, more intensely, and with more presence in the pan. Toast them in oil at the start of a curry base and the whole kitchen shifts before anything else has even gone in.

This is Australian-grown coriander doing exactly what it was made to do.

Pair with Fennel Seeds for a citrus-sweet spice base that anchors Mediterranean and Middle Eastern dishes beautifully. Blend with Yellow Mustard Seeds for punchy pickles and brines that have real backbone. Combine with Cumin for a curry foundation that builds properly from the very first minute in the pan. Mix with Hot Paprika for a smoky-citrus rub that works on vegetables and meat with equal conviction. Toast with Garlic Granules in olive oil and pour the whole lot over roasted vegetables for a result that stops people asking what you did differently.

Australian-Grown. Citrusy. Irresistibly Aromatic. Yours.

Hand-packed in Wollongong. Packed fresh in food-safe pouches and ready for your pantry.

Allergen information: May contain soy, gluten, milk, sulphites, tree nuts, peanuts, sesame and egg.

Note: All information provided is for general informational purposes only and is not intended as medical advice. Please consult a qualified professional before use, especially if pregnant, nursing, or managing a health condition.