Central Asia

Uzbek Coriander Seed

Coriandrum sativum.

Seed.

Part Used

Whole or coarsely ground.

Form

Kashnich urugi (Uzbek) – the seed of the same plant whose fresh leaf (kashnich) is a major Uzbek table herb.

Uzbekistan, Tajikistan, broader Central Asia.

Warm, citrusy, nutty when toasted – as the species generally, though Central Asian cooks often prize a coarser grind.

Component of Central Asian plov spicing and bread toppings (notably on non/tandyr bread).

Plov (regional variants); non bread crust.

Cumin, black pepper, barberries.

Coarsely crush and add during the zirvak (browning) stage of plov.

Whole seed keeps 2–3 years sealed and dark.

No close substitute for its toasted, nutty depth.

Distinguished from coriander seed elsewhere mainly by local usage context (plov, bread) rather than any botanical difference.

Uzbek plov spice mixture.