Ground coriander, or dhaniya powder as it is commonly known, is an essential ingredient in Indian cuisine, providing flavor and aroma to a variety of dishes. Making your own coriander powder at home is not only simple and quick, but it also guarantees freshness and quality. In this post, you will see how to make your own coriander powder at home and tips on storage and usage.
Ground coriander or coriander powder is a spice that has been used in cooking for thousands of years. This spice is derived from the seeds of the coriander plant, which is indigenous to regions across southern Europe, North Africa, and Southwestern Asia. Ground coriander has a warm and citrusy flavor and aroma accompanied by hints of sweetness and earthiness.
Also called dhaniya powder, it is a crucial powdered spice in Indian kitchens. Ground coriander is used in several savory dishes in Indian cuisines, adding a unique flavor to various dishes. This versatile spice is a key ingredient in many curry bases and spice blends, making it a versatile ingredient in both sweet and savory dishes.
The distinct flavor profile makes it a great addition to not only savory dishes but also sweet treats when used judiciously. But coriander powder is more than just a flavorful seasoning - it also offers a range of health benefits, from improving digestion to reducing inflammation.
In this article, we will explore how to make, use, and store coriander powder. You can also read about the health benefits of coriander powder, tips to grow coriander plants, and some delectable recipes to try.
This article covers:
- Health benefits of coriander seeds and ground coriander powder.
- How to make, use, and store ground coriander.
- Tips on growing coriander plants in your backyard.
- Answers to some of the most common questions you may have about this versatile spice powder.
Name in Indian Languages
|English||Coriander powder or ground coriander|
|Hindi||Dhaniya powder (pronounced 'paudar')|
What are coriander seeds?
Coriander seeds are the dried whole seeds of the coriander plant (Coriandrum sativum). The coriander plant is a herbaceous annual plant that belongs to the parsley family. The seeds are used as a spice in cooking and have a slightly sweet, citrusy flavor with a hint of spice.
These round light brown seeds are typically used whole or ground and are commonly used in Indian, Middle Eastern, and Mediterranean cuisine. Coriander seeds are often toasted to enhance their flavor and aroma before being used in cooking or as a seasoning in dishes like curries, stews, pickles, and soups.
Health benefits of coriander powder
Coriander is known to be associated with several health benefits like maintaining blood sugar levels, improving bone health, and helping with digestion, to name a few. This aromatic spice is known to have a cooling effect. They contain phytonutrients like dietary fiber, iron, magnesium, and manganese. It also helps improve skin and facilitates hair growth.
How to make coriander powder
Making coriander powder involves two main steps - sun-dry or roasting the seeds, and grinding the seeds. Grinding can either be done in a spice grinder or a mortar pestle. Always remember to clean the coriander seeds to remove any dried stems, stones, or debris before you begin.
Roasting the coriander seeds helps in removing any moisture content from them and also helps release the oil from the seeds making the powder very aromatic and flavourful. Ground coriander loses its flavor if not stored correctly. It is best to roast and grind a small batch of coriander seeds and use it.
Sun-drying the coriander seeds: This is the ancient and traditional way and lets the coriander seeds dry naturally. Spread them on a wide plate or tray. Place them under the sun for one to two days until they are aromatic. Make sure you place the seeds in a clean and dry place and cover them loosely with a muslin cloth.
Roasting the coriander seeds: To roast, heat a thick bottom pan and roast the coriander seeds on low heat for 6-8 minutes. They will turn aromatic and get a slightly darker color. Turn off the heat and transfer them to a plate for cooling.
Grinding coriander seeds: Grind the seeds in a spice grinder or Indian mixie into a fine powder. Some recipes call for having the coriander ground coarsely, like kadai paneer. In such a case, you can also use a mortar pestle to grind it.
Recipes to try
I use coriander seeds in many home-style curries along with other powdered spices like cumin and turmeric. Not only in final dishes, but coriander seeds are also an indispensable spice in several spice blends.
Here are some recipes to try:
- Easy Chana Dal Recipe (Instant Pot)
- Authentic Chicken Tikka Masala Recipe
- Easy and BEST Chicken Masala Recipe
- Delicious Kala Chana Curry - Instant Pot
- BEST and Authentic Chicken Korma Recipe (+ Video)
- Peas Paratha (Matar Paratha)
- The BEST Chicken Tikka Recipe (Air Fryer)
- Keema Matar (Ground Meat Curry) - Instant Pot
Spice blends with coriander seeds:
Click here for more spice blend recipes.
Pick the stones, dried stem, or any dirt before roasting or sun-drying the coriander seeds.
Buy coriander seeds that are crisp and dry, with no signs of dullness.
Roast the coriander seeds on low heat as they tend to burn quickly. Keep stirring occasionally when roasting.
Once the seeds are roasted, transfer them to a wide plate or tray immediately for cooling. If you leave them in the pan, they will continue to roast because of the heat in the pan and may burn.
Make sure the coriander seeds are cooled completely before grinding. This will help get rid of any moisture which can spoil the powder quickly.
How to store ground coriander
To ensure that your ground coriander stays fresh and flavorful for as long as possible, it is important to store it properly. Here are some tips on how to store coriander powder:
Use an airtight container: Store the ground coriander powder in an airtight container made of glass or food-grade plastic. A tightly sealed container will keep the coriander powder fresh and prevent moisture, light, and air from affecting its flavor.
Keep it in a cool, dry place: Store the coriander powder in a cool, dry place away from sunlight and heat. A pantry or cupboard away from the stove or oven is a good choice.
Label the container: Label the container with the date of preparation to ensure that you use the coriander powder before it loses its potency.
Avoid direct contact with air: Avoid leaving the container open for too long, as this can expose the coriander powder to air and cause it to lose flavor.
Always use a dry and clean spoon to handle the coriander powder.
The freshly made powder stays aromatic for up to one year in the freezer. You can use it directly from the freezer without the need to defrost. If you plan to make a large batch, portion it and keep a part of it at room temperature. Store the rest in the freezer so that it stays fresh for longer.
Tips on growing coriander plant
Coriander is a relatively easy herb to grow and can be grown in a garden or in a container. Growing coriander plants is a rewarding experience and every part of the plant can be used in cooking.
Coriander is planted from late spring to early summer. It must be planted in a spot that sits mostly in full sun and has a moderate water requirement. You can begin harvesting the leaves in 30-45 days. By mid-summer, you should be able to get coriander leaves. Snip the leaves frequently.
This not only gives you an aromatic herb but also encourages the growth of the plant. Cilantro is one of the quickest crops to grow and they begin to bolt when they finish growing. Depending on the temperatures, cilantro can start bolting as early as four to six weeks in hot locations. Bolting is the process where the plant begins to produce flowers and fruits quickly.
The coriander seeds can be harvested once the fruits are dry and turn brown. Cut the stem off and shake it so that the dried fruits fall off. It is best to place the stem on a clean cloth or tray so that you can gather the seeds easily. Pick any remaining dried stems before storing the seeds.
Coriander is the dried seed or fruit which is used as a spice and cilantro is the fresh leaves of the coriander plant that are used as a herb.
Coriander seeds are easily available in Indian stores outside India. They are also available in many supermarkets in the spice section. Many online stores sell them too. Coriander seeds can also be bought in stores that have Middle-Eastern and African products.
This spice has a distinct flavor and is difficult to replace. While it is difficult to substitute its pungent and earthy flavor, if you are unable to source coriander, use garam masala. Coriander powder is a part of garam masala and will add some amount of flavor.
No. They are both different spices and have very different taste profiles.
Again, no. The powdered spice is cooked well which adds taste and flavor to the dish. The leaves are used more like a garnish or as a herb to make chutney or masala base.
Yes. However, it is best to make a small batch if you are not roasting it as the coriander powder will lose its flavor and aroma quickly if not roasted.
Coriander powder is a highly versatile and flavorful spice that has been used for centuries in various global cuisines. Ground coriander is a crucial ingredient in every Indian kitchen and serves many purposes. It plays a vital role in making flavorful dishes and is irreplaceable by any other spice. Making the powder at home is not only a quick and easy process, but it is also the best way to infuse its unique flavor into any dish.
If you are unsure of how to use it, start by adding a teaspoon of freshly ground dhaniya powder to soups and stir-fries. You can also use fresh powder to season salads or roasted vegetables and meats. Since it imparts a mild citrus flavor, a tiny pinch can even be added to sweet baked treats to enhance their taste. Whether you're a seasoned cook or just starting out, coriander powder is a spice that you should definitely have in your pantry.
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How to make coriander powder (ground coriander)
- 1 cup coriander seeds or as needed
- Clean the coriander seeds by picking any stores or dried stem.
Sun drying / Roasting
- To sun-dry, the coriander seeds, spread them on a wide plate or tray, and sun-dry for one to two days.
- Alternatively, dry roast the coriander seeds on low heat for 10-12 minutes until it is aromatic and slightly golden. Keep stirring occasionally. Let it cool completely before grinding.
- Once the roasted coriander seeds cool, add it to a spice grinder or Indian mixie
- Grind into a fine powder.
- Store in an airtight container.