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Ground coriander (dhaniya powder) – This homemade coriander powder recipe can be made in less than 10 minutes. Use it in spice blends or add it to curries, stews, and rice dishes – it enhances the flavor of any dish it is added to!
Growing up in India in the 90s, I would often spot aunties in my neighborhood sun-drying spices such as coriander, cumin, and red chilies before grinding them. Since that is not often possible in our busy modern lives, that doesn’t mean that we can’t make spice powders such as coriander, cumin (jeera powder), etc at home.
Making coriander powder at home is easier than you think.
Just grab a skillet with a heavy bottom and roast the coriander seeds till they turn aromatic. Cool it down and grind it in a blender or a spice grinder.
Ta-da! Ground coriander is ready.
If you want to learn more about coriander seeds and powdered coriander continue reading or scroll down to the recipe below.
What are coriander seeds?
Coriander seeds are the dried seeds of the cilantro plant (Coriandrum sativum). It’s a small round seed with a pointy end. Often light brown or tan in color, this little seed packs in plenty of flavors.
These seeds have a sweet, citrusy, almost floral aroma, and when roasted and the ground has an earthy flavor.
Are coriander and cilantro the same thing?
In North America, cilantro refers to the stalks and leaves of the plant (the herb that we are all familiar with) while the seeds are referred to as coriander. In India, coriander is used to describe the stalks and leaves and the seeds are called coriander seeds.
Alternate names for coriander: In Hindi, it is called dhania or dhaniya while in Marathi it’s called kothmir. You may have also heard it referred to as cilantro (Spanish word) in North America or Chinese Parsley in China.
What is coriander powder?
Coriander powder, made by grinding whole coriander seeds, is a spice powder used in many different cultures and cuisines such as Indian, Mexican, Middle-eastern, Thai, German, and Russian.
Freshly ground coriander produces a mildly sweet flavor. With lemon and citrus notes, it is often used as a cooling spice in many savory dishes.
Difference between coriander seeds and powder
Ground coriander powder works better for seasoning a recipe by adding it during the cooking process. On the other hand, you might use the whole coriander seed as a pickling spice.
Coriander seeds contain high levels of dietary fiber as well as iron, manganese, magnesium, and calcium. It is also a great source of Vitamin K and C and offers the following benefits –
- Antioxidants in coriander help reduce the risk for certain cancers and decrease the signs of aging.
- May help lower reduces blood sugar levels.
- May reduce inflammation.
- Helps digestion and improves gut health.
- Lowers the risk of heart disease.
Read more: Health benefits of coriander
Why make homemade coriander powder?
While it might seem like an extra step to grind your own coriander powder for your personal spice rack, I can guarantee you the results are well worth the effort. For starters:
- Homemade ground spices are more potent (meaning the flavor is stronger than store-bought and you don’t have to use as much).
- Fresh – You don’t truly know how long the spices on the shelves of the grocery store have been sitting there. When you make your own, you know they are fresh.
- No fillers – You know exactly what is in your fresh ground spices because you ground them yourself.
- Cheaper – Roasting and grinding your own spices is more cost-effective than buying the pre-made spices at the store.
- Food tastes better – These fresh ground spices bring a better flavor than the store-bought making every dish you make all the better.
Here’s what you need to make ground coriander
- Coriander seeds (dhaniya) – Find the freshest seeds available. Pick the ones that are bright and amber in color. Avoid any dull, or overly dry-looking seeds, as they are likely older seeds with less flavor.
Where to buy
Coriander seeds are widely available in the spice aisle at every grocery store and supermarket chain, as well as online retailers. You can purchase it in bulk at your local Indian grocery, and even many larger supermarkets.
- Make a smaller batch – The potency of spice mixes go down as they age so make a batch that is sufficient for a month or two.
- More potent than store-bought so use it sparingly.
- Buy organic coriander seeds, if available. Check for the manufacturing date when buying packaged ones.
- Store in a cool, dry place and away from direct sunlight.
- Always use a clean, dry spoon while scooping out the ground cumin.
- Dry roast in medium-low heat in a heavy bottom pan and stir continuously to avoid burning.
- Cool coriander seeds completely before grinding to avoid moisture.
Freshly ground spices are best kept in air-tight containers in a cool, dark place. I like using glass jars to store spices so I can see what is inside the jar and when I am running low so I can make a fresh batch as needed.
Note: Coriander seeds last for a year whereas ground coriander (dhaniya powder) is best used within a couple of months.
How to use
While most storebought coriander powder is often made from coriander seeds that are not roasted, I prefer the nuttier taste of the homemade ones.
After cooling and blending, this homemade ground coriander is ready to use. Add it to spice blends, curries, marinades, rice dishes, soups, and stews. Simply measure the amount you need for the recipe and add based on the recipe directions.
Recipes that use coriander powder
Some of my favorite dishes to use fresh ground dhaniya powder include:
Coriander powder substitute
In a pinch and looking for different ways to substitute ground coriander? Here are a few commonly used options and how to best use them. Remember when using a substitute it will alter the final flavor of the dish since these are not an exact match.
- Caraway powder– Most similar in taste to coriander powder, use caraway as a 1-to-1 replacement in recipes.
- Ground Cumin– Typically used in conjunction with coriander powder, cumin can also act as a replacement. Use it in a 1:1 ratio.
- Garam Masala– Contains ground coriander in the blend, but since other spices are mixed with it, it might alter the flavor profile of the whole dish. Substitute coriander powder with half the amount of garam masala.
- Curry powder – Again, not an exact match but you can replace 1 teaspoon of coriander powder with 1/2 teaspoon of curry powder.
FAQs about ground coriander
You can find coriander seeds in the spice section of many grocery stores. Additionally, coriander seeds are readily available for order online.
While you do not have to roast the coriander seeds before blending them into powder, I strongly recommend it. The added step of roasting brings out a more powerful flavor making everything it seasons that much better. Note: The coriander powder that you find in the Indian store is made from unroasted coriander seeds if it is lighter brown in color. If it is a darker version, it is most likely roasted.
No. Coriander powder and cumin, while often used together in dishes, come from two different plants and have their own unique flavor profiles.
Caraway powder works best at replacing the flavor profile of ground coriander. Other substitutes you can try include cumin or garam masala but they might alter the final flavor of the dish.
Yes. Use 1 teaspoon of ground coriander for every 1 teaspoon of coriander seed used in the recipe.
Other homemade spice powders to try
If you are someone who likes to make their own homemade spice blends, I have a few tried and tested recipes –
- Rasam Powder – Check out this easy recipe for rasam powder – a zesty, aromatic spice blend from South India that makes rasam (a tangy lentil-based soup) taste so darn good.
- Aromatic and Easy Garam Masala Powder – Homemade garam masalas are the best – flavorful and potent. Use them for your North Indian curries and biryanis to make them aromatic.
- Kundapur Masala Powder (Taal powder) – This spice blend will help you cut your cooking time for most Mangalorean dishes substantially – that’s why most folks stock it at home.
- Taco seasoning – Skip the storebought jars and learn how to make your own Mexican spice blend in less than 5 minutes!
Ground coriander (dhaniya powder) recipe
Homemade Coriander (dhaniya) powder
- 1 cup coriander seeds dhania
- Add coriander seeds to a cast-iron skillet or a heavy bottom pan kept over medium heat.
- Roast the coriander seed for 1-2 minutes until toasted and aromatic.
- Transfer to a plate and let it cool for about 10 minutes.
- Add the cooled spice to a blender.
- Blend to a fine powder.
- Store in an air-tight container in a cool, dry place for about 3-4 months.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.