The Pantry / Coriander seed
Coriander seed
Coriandrum sativum · dhania
The gentle citrus body of a spice blend.
What it is
Coriander seed is the round, pale, ridged seed of the coriander plant — mild, warm and faintly citrusy, quite unlike the fresh leaf. It is one of the bulk spices of a ground masala, adding body and a gentle fragrance rather than a sharp note.
Where it comes from
Grown across the subcontinent and much of the world, coriander seed is among the most-used ground spices of the region, often the largest single component of a masala.
What it's called
Coriander seed · dhania (Hindi). Ground it is dhania powder. The fresh leaf is a separate ingredient (cilantro). Botanically Coriandrum sativum.
In the kitchen
Ground coriander is the mild, warm bulk of countless masalas and gravies; whole seeds are toasted and cracked for texture, or bloomed in oil. Toasting before grinding lifts its citrus note. It does quiet, bulking work rather than shouting.
What we know about the claims
An everyday spice with no notable health claim beyond the minor virtues of any seed; used in quantity as flavour. Wholesome and mild.
Choosing and buying
Whole and ground everywhere (UK and US). Whole seeds keep far better; toast and grind fresh for the best result.