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Ground coriander

Spices & seasonings · Ground spices

Ground coriander

Ground coriander seed (dhania powder): a mild, citrusy, slightly sweet base spice in curries and rubs.

Also called: coriander powder, dhania powder

A kind of spices

179 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Sanjay Acharya, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

This record is ground coriander, the tan-brown powder made from dried coriander seeds (the id says seed, but recipes use it as the powder). It is mild, orangey and slightly sweet, and gives body to most Indian masalas. It tastes nothing like fresh coriander leaves, which come from the same plant. Whole seeds are listed separately.

Coriandrum sativum

How it’s used

  • Curry and dal bases with cumin and turmeric
  • Marinades and kebabs
  • Spice rubs and sausages
  • Sambar and rasam powders
  • North African tagines

Characteristics

Taste
Mild, citrusy, nutty, slightly sweet.
When cooked
Absorbs fat and thickens a masala; scorches quickly in a dry hot pan.
Sold as
ground, whole
Cooking uses
Mainly a seasoning

Kinds in our pantry

Storage

Cool, dry and dark. Airtight jar away from light; loses its citrus top notes within months.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
298 kcal
Protein
12.37 g
Carbohydrate
54.99 g
Fat
17.77 g
Fibre
41.9 g
Sugars
— g

USDA FoodData Central: Spices, coriander seed.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with ground coriander

See all 179

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