Most commonly associated with spiced ales and Belgian styles, especially Wits and Saisons. Provides a zesty, citrus flavor and most commonly used in conjunction with orange peel. Must be crushed prior to introduction in the boil.
For the best utilization of Coriander in Wit beers and Saisons, grind the seeds coarsely and place 7 grams or 2 tsp./ 5 – gallon batch. To extract the optimum in flavor and aroma from the seeds, add the Coriander to the boil with 15 minutes remaining.