Learn how to make coriander powder (ground coriander or dhaniya powder) from whole coriander seeds using your spice grinder in minutes! Read through this informative guide on how to buy, roast, grind, and store it. This post also lists common substitutes for this floral spice.
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Ground coriander, or coriander powder, is a must-have in my kitchen! I use it extensively in a variety of dishes across cuisines.
I highly recommend using homemade ground spices since they taste fresher, are of superior quality, and elevate the taste of any dish you make. And just like my homemade cumin powder, this coriander powder also takes just 5-10 minutes to make.
Let's take a look at this citrusy seed and its ground form and learn how to make, use, and store it!
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What is Coriander Powder?
Coriander powder refers to the spice made from the round, tan-colored coriander seeds of the Coriandrum sativum plant, a member of the parsley (Apiaceae) family. Coriander powder is known as Dhaniya Powder in Hindi.
It can be made with or without toasting the coriander seeds. Both add a different texture and flavor to the dish. While coriander seeds are mostly used for making spice blends, pickling spices, and spice pastes, ground coriander is added to curries, soups, stir-fries, and more.
The term coriander can be used to describe the entire plant - seeds, stems, and leaves (but we will get to that later!). The best way to describe its flavor or aroma is nutty, floral, and lemony. It's a mild spice that flavors the food without overpowering it.
Coriander vs. Cilantro
There is sometimes some confusion with the distinction between coriander and cilantro because the two terms are used interchangeably in other parts of the world. The name cilantro comes from the Spanish word for coriander or Chinese parsley (I know, confusing!).
Many European recipes, for instance, use the term coriander to refer to both the spice and the herb, aka coriander seeds and coriander leaves. In the United States, however, the seeds are called coriander, while the leaves are called cilantro.
Here is how I think about it:
| Coriander vs. Cilantro | |
|---|---|
| Coriander | the seed or spice of the plant that can be used for seasoning. |
| Cilantro | the fresh, leafy part of the plant used for garnish and finishing touches. |
Fun Fact: The name coriander comes from the Greek word koris, meaning stink bug. This is likely due to the pungent aroma of cilantro leaves when they are bruised.
How to Make Homemade Coriander Powder
Coriander powder is an easy 2-step process - all it takes is a bit of roasting and grinding. Let's see how it's done. If you wish to grind it without roasting, skip to step 4.
Step 1: Roast Coriander Seeds
Heat a heavy bottom pan on medium heat on the stove for 2 minutes. Add the coriander seeds and dry roast them, stirring continuously, for about 5 minutes or until they become fragrant and very slightly darker.
How to prevent the seeds from burning:
- Ensure that the heat is set to medium for toasting.
- Stir back and forth continuously while toasting.
- When you see them turn a shade darker (not browned), and smell a lemony scent, turn off the heat.
- Transfer the seeds to a plate to stop the cooking process.
Turn off the heat and transfer the coriander seeds to a plate to stop the cooking process. Let it cool completely for about 20-30 minutes.
Step 2: Grinding Coriander Seeds
Add cooled roasted coriander seeds to a coffee or spice grinder in batches. Pulse a few times, shaking the blender to prevent the powder from clumping. If needed, scrape the sides once in between.
Continue to pulse until finely ground. Store in an airtight container in a cool, dry place for up to 6 months.
Don't own a spice grinder? The seeds are soft enough to grind them with a rolling pin. Simply place the cooled coriander seeds inside a plastic sandwich bag and roll over until ground.
How to Use Coriander Powder
Coriander powder adds a fresh pop of flavor to many spice blends, including garam masala, curry powder, and taco seasoning. But it is also a widely used spice for meat, vegetables, rice, tacos, burritos, and so much more. Here are some of my favorite recipes with ground coriander:
- Vegetable Biryani
- Indian Cauliflower Rice
- Black Bean Quesadillas
- Instant Pot Bean Burrito
- Lamb Korma
Conversion Tip: When converting whole seeds to ground replace every one teaspoon whole seeds with ¾ teaspoon ground.
Where to Buy
Coriander, both the seeds and powder, can be found in the spice aisle of most supermarkets.
That being said, I find it is cheaper to buy coriander at specialty Indian, Middle Eastern, Mexican or Latin American markets. I usually find good deals in bulk from online sellers, too.
Coriander Powder Substitute
If I ever run out of coriander powder in the middle of making a dish, I substitute it with the following options, depending on the cuisine:
- Cumin Powder: These two spices go hand-in-hand and are similar in flavor, so simply use a 1:1 ratio (Indian, Mexican, Middle-Eastern & Mediterranean).
- Coriander Cumin Powder: Many stores carry a blend of these two spices, called Dhanjeera in Hindi. Use a 1:1 ratio.
- Garam Masala: Garam masala is a popular spice blend that includes coriander, along with additional warming spices. For every 1 teaspoon coriander, use ½ teaspoon garam masala (Indian & Ethiopian),
- Mexican Chili Powder: A slightly spicy spice blend with a wide array of chiles, for every 1 teaspoon coriander, use ½ teaspoon chili powder (Mexican & Latin Cuisine).
- Curry Powder: Curry powder is a blend of coriander and chili, along with other spices. For every 1 teaspoon of coriander, use 1 teaspoon of curry powder (Indian, Asian & Jamaican cuisine).
Substitute for Coriander Seeds: If you don't have ground coriander on hand, replace it with an equal amount of ground caraway seeds, cumin, fennel or a combination of all three.
Storage Tips
Store coriander in a cool, dark place (such as your spice cabinet) away from heat and light. This ensures the spice lasts longer. Alternatively, store whole coriander seeds in the freezer.
Whole coriander seeds are best used within a year, whereas ground coriander will last up to 6 months when stored correctly.
Tips & Notes
- Quick sorting: Spread the coriander seeds in a large platter and using your fingers, look for small stones or dirt.
- Roast on medium heat: Coriander seeds contain oils that can cause it to burn quickly. Roasting on medium heat prevents the seeds from burning.
- Even cooking: Stir continuously to ensure even roasting of seeds.
- Cool completely: Always let the roasted coriander cool completely before grinding them. If ground prior to cooling, the steam and warm essential oils will cause the mixture to become gummy and reduce shelf life.
- Prolong shelf life: Store in a cool dark cabinet or drawer, away from stoves and other heat sources. This makes them last longer. Whole coriander seeds can also be stored in the freezer.
Frequently Asked Questions
Coriander has a floral aroma and a bright, lemony flavor. It adds a special pop of sweet citrus to any recipe. It is a mild spice that flavors the food without overpowering it
Coriander powder is a popular ground spice used in many Indian curries, soups, stews, meat, and vegetable dishes. It is also quite popular in taco seasonings and Mexican and Latin American recipes.
Although related, these two spices come from different plants and have a much different flavor profile. Coriander is floral and sweet, whereas cumin is smokey and bitter.
Toasting coriander seeds helps get rid of any moisture and bring out the natural oils in the seeds, enriching their flavor. It also prolongs the shelf life for those reasons. I prefer to toast the seeds, but if you like, you can grind them without toasting and store them at any cool, dark place.
It's easy to tell if store-bought coriander powder is toasted or not. If the color is sage-like green, then it's untoasted. If the color is a brownish-green, then it's toasted.
More Spice Blends on the Blog
📖 Recipe
Homemade Coriander Powder (Ground Coriander)
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Equipment
Ingredients
- 1 cup coriander seeds Jeera
Instructions
- Heat a heavy bottom pan on medium heat on the stove for 2 minutes. Add the coriander seeds and dry roast the seeds, stirring continuously, for about 5 minutes, or until they become fragrant and slightly darker in color.
- Turn off the heat and transfer the coriander seeds to a plate to stop the cooking process. Let it cool completely for about 20-30 minutes.
- Add cooled roasted coriander seeds to a coffee or spice grinder in batches. Pulse a few times, shaking the blender to prevent the powder from clumping. If needed, scrape the sides once in between.
- Continue to pulse until finely ground. Store in an airtight container in a cool dry place for up to 6 months.
Notes
- Quick sorting: Spread the coriander seeds in a large platter and using your fingers, look for small stones or dirt.
- Roast on medium heat: Coriander seeds contain oils that can cause it to burn quickly. Roasting on medium heat prevents the seeds from burning.
- Even cooking: Stir continuously to ensure even roasting of seeds.
- Cool completely: Always let the roasted coriander cool completely before grinding them. If ground prior to cooling, the steam and warm essential oils will cause the mixture to become gummy.
- Prolong shelf life: Store in a cool dark cabinet or drawer, away from stoves and other heat sources. This makes them last longer. Whole coriander seeds can also be stored in the freezer.
Ahsan khan says
Wow, what a fantastic guide on making coriander powder! The step-by-step instructions make it so easy to follow. I particularly appreciate the tip on grinding the seeds with a rolling pin if you don't have a spice grinder – ingenious!
Aneesha says
Thank you so much ????????
Andrews James says
Even in a crisis, if there is one person who would manage to deliver impeccable results each and every time, it would have to be you. Thanks for your hard work and dedication while being someone that everyone in the office can depend on.
Aneesha says
Thank you!
Alonna says
Hi Aneesha,
This is very helpful! If I buy ground coriander at an Indian grocery, is it already roasted? Also, when I make Indian food I don't see specifics as to whether to use toasted or untoasted powder. Do I understand that when you are cooking you typically used coriander powder that has been toasted? Sorry for all these questions. Thanks so much! Alonna
Aneesha says
Hi Alonna, thank you, I'm so glad you found it useful. Typically store-bought isn't roasted. Roasting brings out the flavor and more importantly, extends the shelf life of the spice. Since there isn't a significant flavor difference between raw and toasted, you can use either one if the recipe calls for coriander powder. Hope this helps!