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
Retail packs typically run from 100g to 5kg. Bulk starts at 10kg. Selling prices are checkout prices. Indian market figures, when present, are indicative only.
Indicative Indian market price
No dated market print has been imported yet. Admin must enter min/max/average with market, grade, date and source.
Indicative Indian market prices must be imported or entered with date, market, grade and source. Empty values are intentional so the site does not fabricate today's rates.
Market prices →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.
