Spice guide / Coriander
What is Coriander?
Citrusy seed, whole or ground; distinct from fresh coriander leaf.
Short answer: Coriander (Hindi: धनिया) is Coriandrum sativum. Citrus, warm, nutty. Culinary use only — not a medicine.
| Common name | Coriander |
|---|---|
| Hindi | धनिया |
| Sanskrit | — |
| Botanical name | Coriandrum sativum |
| Family | Apiaceae |
| Origin | India |
| Main producing regions | Rajasthan, Gujarat, Madhya Pradesh, Andhra Pradesh |
| Flavour | Citrus, warm, nutty |
| Aroma | — |
| Forms | seeds, whole, powder |
| Retail packs | 100g–5kg (typical; see products) |
| Bulk | 10kg+ |
What is Coriander?
Coriander seed is Coriandrum sativum. Dried seed and fresh leaf (cilantro) share a plant but are different culinary ingredients.
History of Coriander
Origin
India — Rajasthan, Gujarat, Madhya Pradesh
Growing regions
Rajasthan, Gujarat, Madhya Pradesh, Andhra Pradesh
How it is grown
Harvest
Processing
Grades
- Standard: Admin-configured commercial grade
- Premium: Admin-configured higher visual/purity selection
- Export Grade: Only show when export specifications exist for the lot
- Machine Cleaned: Machine cleaned — confirm process for the lot
Only grades that apply to a lot should be shown at purchase. These are templates, not invented industry certificates.
Flavour, aroma and colour
Citrus, warm, nutty. . Colour: . Heat: none.
Whole vs ground
Coriander is sold whole (or as seed/leaf) and as a ground form. Whole keeps aroma longer in a UK cupboard; grind or crush just before cooking when you can. Powder is convenient for daily dal, curry and marinades — buy a pack you will finish in a few months.
Culinary uses
- Curry
- Masala
- Pickle
- Garam masala
Traditional uses
Recorded in culinary tradition. Traditional use is not scientific evidence of a medical effect.
SpicyCenter does not claim that spices cure, treat or prevent disease.
Storage and shelf life
Nutrition
Coriander is a culinary seasoning. Nutrition values are pack-specific and must match the label for UK/EU sale. We do not claim that this spice treats, cures or prevents disease.
Buying guide
Tell us the quantity you need, from 100 gm to 1 metric ton. Prices are not published on this website. Availability is confirmed on the enquiry.
Recipes using this spice
- Everyday Indian curry base — Cumin, coriander, turmeric and Kashmiri chilli as a starting masala for vegetables or chicken.
- Chana masala — Chickpeas in a sour-spiced gravy — amchur and chole masala do the work.
- Rajma — Kidney beans in a slow tomato-onion gravy.
- Chicken tikka masala (UK household) — The UK classic — tikka-spiced chicken in a tomato-cream sauce.
- Aloo gobi — Dry potato-cauliflower with cumin and turmeric.
- Baingan bharta — Smoky mashed aubergine with cumin and garam masala.
- Samosa potato filling — Dry potato masala — cumin, amchur and garam masala, not a wet curry.
- Laal maas (home heat) — Rajasthani red-meat curry — Mathania or Kashmiri for colour; heat is the cook’s choice.
