Ground Coriander

Ground coriander is a fragrant spice derived from the seeds of the coriander plant, which is part of the parsley family. It is not bound by seasonality as it is available throughout the year due to its dried form. Ground coriander is a versatile spice used to impart a warm, slightly citrusy flavor to dishes. It is a key ingredient in many spice blends and is prevalent in South Asian, Middle Eastern, Latin American, and North African cuisines. It's commonly used in curries, marinades, soups, and spice rubs for meats.

Ground Coriander Synonyms

Coriander powder
Dhania powder

Ground Coriander Substitutes

Ground Cumin

Different Forms/Types of Ground Coriander

Ground

Coriander seeds that have been ground into a fine powder, which is convenient for seasoning and has a more immediate flavor release.

Toasted

Whole coriander seeds that have been lightly toasted to enhance their nutty, warm flavor before being used whole or ground.

Whole seeds

Dried coriander seeds that can be used whole or ground into a powder. Whole seeds retain their flavor longer than ground coriander.

How to Choose Ground Coriander

When selecting ground coriander, look for a product with a vibrant, tan color and a strong, sweet aroma, which indicates freshness. Avoid purchasing in bulk unless you cook with coriander frequently, as ground spices lose their potency over time. Whole seeds should be uniform in color and size. It's often best to buy coriander seeds whole and grind them as needed for the freshest flavor.

Cooking/Prep Tips for Ground Coriander

Ground coriander is a versatile spice that imparts a warm, slightly citrusy flavor to dishes. For intermediate and expert home cooks, it's important to know that ground coriander loses its potency relatively quickly, so it's best used fresh. Toasting the ground coriander in a dry pan can help revive its flavors before use. It's also worth noting that coriander can be a subtle background note or a dominant flavor, depending on the quantity used, so adjust according to your taste and the profile of the dish.

Shelf Life of Ground Coriander

Store whole coriander seeds in a cool, dark place in an airtight container to protect them from moisture and light, which can diminish their flavor. Ground coriander should also be stored in an airtight container but should be used within six months for optimal flavor. Toasted coriander seeds should be used soon after toasting to enjoy their enhanced flavor. Regardless of the form, always check for any signs of spoilage or loss of aroma, which indicate that the spice is past its prime.

Recommended Brands for Ground Coriander

ground coriander: McCormick

whole coriander seeds: Spice Islands

toasted coriander seeds: Simply Organic

Cooking Techniques for Ground Coriander

Blooming: Blooming ground coriander in a fat, such as oil or butter, is a common technique to unlock its flavors. Add the spice at the beginning of the cooking process, allowing it to cook for a minute or two until it becomes aromatic.

Toasting: To enhance the flavor of ground coriander, toast it lightly in a dry skillet over medium heat until it becomes fragrant. This process releases the essential oils and should be done just before adding to your recipe to maximize flavor.

Mixing into Marinades: Ground coriander is often mixed into marinades to impart its flavor to proteins. The spice works well in both dry rubs and wet marinades, and benefits from some time to infuse into the meat or vegetables.