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Ground coriander

Ground spices

Ground coriander

Coriandrum sativum

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

Also called: coriander powder, dhania powder

  • Citrus & bright
  • Warm & sweet
  • No heat
Buying & storing179 recipes

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

Flavour and aroma

mild, lemony, earthy. Mild, citrusy, nutty, slightly sweet.

Heat
No heat
Forms
ground, whole

How to use it

  • bloom in fat · Tadka (tempering) technique

    Add after the onions and tomatoes are cooked, with a splash of water, and stir for 1–2 minutes until the oil separates. In a dry, hot pan it burns within seconds.

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

Identifying good quality

Fine light-brown powder with a fresh, citrusy smell. Stale powder smells of hay and little else.

Origin and history

Origin: The eastern Mediterranean and western Asia.. Grown and used: Used throughout South Asia; dhania powder is a basic pantry spice in every Indian kitchen..

Ground coriander (dhania powder) is the powdered form of coriander seed. It is the largest single spice by volume in most everyday Indian curries, where it adds body and thickens the gravy slightly.

Well documented

In masalas, pastes and sauces

Recipes with ground coriander

142 more