Coriander are the seeds from Coriandrum sativum plant from which leaves are harvested and known as cilantro. Coriander seeds are dried and stored in an airtight container to have on hand year-round. When a recipe calls for freshly crushed, cracked or ground coriander, there are several ways you can go about tackling this task. Whichever method you use, stop when the coriander is cracked to the desired coarseness.
Crack coriander seeds in a mortar and pestle. A deep textured mortar works better than a shallow and smooth one. Otherwise the coriander seeds will easily spill and pop out.
Fill the chamber of a garlic press about half way with coriander seeds and squeeze. Open the chamber and take the crushed coriander out.
Place coriander seeds in a sealable plastic bag. Place the bag on a cutting board and roll the coriander to crush them. You can also use the side of a meat mallet to crack the seeds.
Fill the chamber of an empty pepper grinder and twist to crack coriander.