Coriander seeds (the dried seed form of the plant also known as cilantro in its fresh leaf form) appear in Aajonus Vonderplanitz's work primarily as a culinary spice used within raw food preparations. In the context of the Primal Diet, coriander seeds function as one component within multi-spice formulations, appearing consistently in complex spice pastes, African-inspired meat sauces, and meat glazes. Coriander seeds are always used in small, measured quantities, never as a primary food, reflecting Aajonus's consistent teaching that spices are potent therapeutic agents in moderate doses and potentially discomforting when over-consumed or counter-indicated for an individual's particular requirements.

The seed form of coriander is distinguished from the fresh herb (cilantro/coriander leaf) in Aajonus's framework. The fresh leaf form, referred to in his work as cilantro, is discussed in the context of pulling heavy metals and poisons out of the neurological fluid and lymphatic fluid. The seed form appears exclusively in the spice and cooking context, ground or blended into pastes and sauces alongside other spices such as cardamom, fenugreek, allspice, cloves, cinnamon, and peppercorns.

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Aajonus consistently treated spices, including coriander seeds, as therapeutic agents, not mere condiments. He stated directly: "Centuries ago, spices were medicine, not condiments. Spices are potent, therapeutic and enjoyable in moderate doses but discomforting when over-consumed or counter-indicated for our bodies' particular requirements. They may cause indigestion accompanied by frequent flatulence."

This framing applies to coriander seeds as part of the broader spice category. Coriander seeds, as a seed-based spice, also carry the general seed properties Aajonus discussed extensively. He taught that all seeds contain phytic acid, which prevents the proper absorption of minerals. He explained the chain reaction: phytic acid blocks mineral absorption, and without those minerals, protein digestion is impaired, and without proper protein digestion, fat digestion is blocked. However, it is critical to note that in the recipes where coriander seeds appear, the quantities are extremely small, typically one-quarter teaspoon, and they are used in combination with large amounts of raw animal fat (butter, cream, meat-fat trimmings) and oil, which would offset these concerns at such trace amounts.

Aajonus also noted the following about the fresh herb form (cilantro/coriander) in the context of heavy metal detoxification during a workshop: "Cilantro does, I mean, you call it, coriander does that. And then blackberries, blueberries, dark berries, any berries do that, help pull it out." He was specifically describing how coriander (cilantro) moves into the neurological fluid and lymphatic fluid to bind with poisons that are unlocked in other areas of the body beyond the digestive tract. This property was attributed to cilantro/coriander as a category, and the context was the fresh herb used in juice formulations, not the dried seed. Nevertheless, this passage establishes coriander's identity as a substance that works systemically as a binding and drawing agent for toxins and heavy metals in Aajonus's framework.

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In all recipes documented by Aajonus, coriander seeds appear in two preparation states:

1. Whole seeds blended to flour: In the Spicy African Paste (both the standard olive oil version and the fish version with flax oil), coriander seeds are blended together with cardamom, fenugreek, clove, cinnamon, allspice, and peppercorns in a 4-ounce jar on high speed "until they are flour." This is the primary preparation method and is specified clearly in the recipe instructions.

2. Freshly ground (pinch quantity): In the South African Frikkadel Glaze, the recipe specifies "pinch freshly ground coriander seeds", a very small amount, freshly ground, added together with other ground spices, egg, fat, honey, and oil, then blenderized on medium speed for 15 seconds.

Aajonus's general guidance on spices is that they are used raw and fresh in these preparations. There is no instruction anywhere in the source material to heat, toast, roast, or otherwise cook the coriander seeds. All preparations are raw. The spice paste recipes are blended raw and then left to stand, for example, the Spice Paste recipe instructs: "Cap and let stand in cupboard for 24 hours, then use or refrigerate. Paste will keep in refrigeration for approximate 3 months." The Spicy African Paste instructs letting the sauce stand for "at least 10 hours" before use, with refrigerated shelf life of at least 1 month.

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There is no specific sourcing guidance for coriander seeds isolated in the source material. However, Aajonus's general framework about food quality applies: he consistently emphasized obtaining the most natural, unprocessed forms of ingredients. Given his concern about pesticides and toxic substances allowed even on organic foods, he mentioned that 17% toxic substances including petroleum wax are allowed on organic produce, the principle of obtaining the cleanest possible ingredients applies throughout.

Preparation method for blending to flour: Place coriander seeds together with cardamom, fenugreek, clove, cinnamon, allspice, and peppercorns into a 4-ounce jar and blenderize on high speed until they become flour consistency. This step is always done first, before the other wet ingredients are added.

Preparation method for freshly ground (pinch): Grind fresh immediately before use and add directly to the recipe.

In the Spice Paste recipe (8 servings), coriander seeds are listed as 1 teaspoon and blended together with all dry spice ingredients first on medium speed for 5 seconds and then on high speed for another 5 seconds, before the fresh hot pepper and shallot are added and then blenderized again on medium speed for 20 seconds.

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Coriander seeds in Aajonus's recipes never appear alone. They are always embedded within preparations that are rich in raw animal fat and/or cold-pressed oils. This is consistent with his universal teaching that spices, being potent and potentially irritating, require fat to buffer their effects and ensure proper utilization. The fat-rich context of every coriander seed recipe is notable:

• Spice Paste (8 servings): 5 ounces stone-pressed olive oil
• South African Frikkadel Glaze: 2 ounces meat-fat trimmings or unsalted raw butter, plus 1 tablespoon stone-pressed olive oil
• Spicy African Paste (4 servings): 6 tablespoons stone-pressed olive oil, 3 tablespoons unsalted raw butter
• Spicy African Paste for Fish (4 servings): 6 tablespoons flax oil, 3 tablespoons unsalted raw butter

In the Frikkadel Glaze, honey (2 tablespoons) also appears, and Aajonus commonly used unheated honey as a binding and preservative agent that also aids enzymatic activity and palatability. Eggs appear in the Frikkadel Glaze as well, providing additional fat and protein matrix.

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Coriander seeds appear in the following specific documented recipes from Aajonus's work:

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• 2 ounces pecan halves
• 1 egg
• 2–4 tablespoons chopped fresh red onion
• 1 pinch freshly grated nutmeg
• 1 pinch freshly ground coriander seeds
• 1 pinch freshly ground mixed peppercorns
• 2 ounces meat-fat trimmings or unsalted raw butter
• 1 tablespoon stone-pressed olive oil
• 2 tablespoons unheated honey

Instructions: Blenderize pecans in an 8-ounce jar until they are flour. Add egg, nutmeg, coriander, peppercorns, fat or butter, oil and honey, and blenderize on medium speed for 15 seconds. Add sauce to meat and top with chopped red onion.

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• 2 whole cardamom seeds
• 1 teaspoon coriander seeds
• 1 teaspoon whole allspice
• ½ cinnamon stick
• 1 shallot
• 1 tablespoon fresh tarragon leaves
• ¼ teaspoon white pepper
• 1 teaspoon mixed peppercorns
• 1 teaspoon fenugreek seeds
• 2 pistils of saffron
• 1 fresh hot pepper
• 5 ounces stone-pressed olive oil

Instructions: If you enjoy a less hot paste, remove seeds from fresh hot pepper. Blenderize all ingredients, except fresh hot pepper and shallot, together in an 8-ounce jar on medium speed for 5 seconds and on high speed for another 5 seconds. Add and blenderize all ingredients together in an 8-ounce jar on medium speed for 20 seconds. Cap and let stand in cupboard for 24 hours, then use or refrigerate. Paste will keep in refrigeration for approximately 3 months.

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• 2 tomatoes
• 6 tablespoons stone-pressed olive oil
• 3 tablespoons unsalted raw butter
• 1 whole cardamom seed
• ¼ teaspoon coriander seeds
• ¼ teaspoon grated fresh ginger root
• ¼ teaspoon fenugreek seeds
• 1 whole clove
• ¼ inch cinnamon stick
• ¼ teaspoon whole allspice
• 1 slice fresh garlic clove
• ½ teaspoon fresh red onion
• 1 pinch paprika
• 3 whole mixed peppercorns
• 1 pinch grated nutmeg
• ¼ fresh hot red pepper
• 1 tablespoon unheated honey

Instructions: Blenderize cardamom, coriander, fenugreek, clove, cinnamon, allspice and peppercorns together in a 4-ounce jar until they are flour. If a thicker sauce is desired, slice a deep and wide cut in tomato. Over a bowl, gently squeeze tomato to remove juice and seeds. Drink tomato juice when thirsty. Blenderize all ingredients together in a 12- or 16-ounce jar for 15 seconds. Let stand for at least 10 hours. Sauce will keep in refrigeration for at least 1 month.

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• 2 tomatoes
• 6 tablespoons flax oil
• 3 tablespoons unsalted raw butter
• 1 whole cardamom seed
• ¼ teaspoon coriander seeds
• ¼ teaspoon grated fresh ginger root
• ¼ teaspoon fenugreek seeds
• 1 whole clove
• ¼ inch cinnamon stick
• ¼ teaspoon whole allspice
• 1 slice fresh garlic clove
• ½ teaspoon red onion
• 1 pinch paprika
• 3 whole mixed peppercorns
• 1 pinch grated nutmeg
• ¼ fresh hot red pepper
• 1 tablespoon unheated honey

Instructions: Blenderize cardamom, coriander, fenugreek, clove, cinnamon, allspice and peppercorns together in a 4-ounce jar on high speed until they are flour. If a thicker sauce is desired, slice a deep and wide cut in tomato. Over a bowl, gently squeeze tomato to remove juice and seeds. Drink tomato juice when thirsty. Blenderize all ingredients together in a 12- or 16-ounce jar on medium speed for 15 seconds. Let stand for at least 10 hours. Sauce will keep in refrigeration for at least 1 month.

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Note on the two African Paste variations: The standard Spicy African Paste uses stone-pressed olive oil (6 tablespoons), while the Spicy African Paste for Fish uses flax oil (6 tablespoons) in the same quantities. Both are intended as a sauce or paste poured over or served with the respective protein. The fish version explicitly notes that any fish, seafood, or fowl may be substituted for the specified meat in the recipe.

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Note on the Spice Paste standing time: The 24-hour room temperature standing period before refrigeration is specifically noted to allow the flavors and enzymatic properties to develop and integrate. The paste keeps for approximately 3 months under refrigeration. By contrast, both African Paste versions stand for at least 10 hours before use and keep for at least 1 month under refrigeration.

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