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Also known as: sabut dhaniya, dhaniya seeds, whole coriander, dhania seed, coriander seed, Coriander Seeds, Dhania, Kothamalli Vidhai, Dhanyaka, Kothambari, Dhania seeds, Kothamalli vidai, Dhaniyalu
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Whole coriander seeds can last up to a year if stored in an airtight container in a cool, dark place. Once ground, the flavor degrades quickly, usually within 6 months.
Yes, you can freeze them in an airtight bag to preserve their volatile oils for longer, though it is generally not necessary if kept in a cool pantry.
Look for seeds that are round, firm, and light brown or yellowish-brown. Avoid seeds that look shriveled or have a greyish tint, and ensure they have a strong citrusy aroma.
Cumin seeds are the most common substitute, though they have a more earthy flavor. Caraway seeds or a mix of cumin and fennel can also work in certain recipes.
No, washing is not recommended as it introduces moisture. Instead, dry roasting them in a pan will clean off any surface dust and release their aromatic oils.
They come from the same plant (Coriandrum sativum), but 'coriander seeds' refers to the dried fruit/spice, while 'cilantro' refers to the fresh green leaves. They have very different flavors.
They are a staple in curry powders, garam masala, sausages, pickling spice blends, and Belgian-style wheat beers.
Yes, they are traditionally used in many cultures to relieve digestive upset, gas, and bloating due to their carminative properties.
coriander seeds is a versatile ingredient found in cuisines around the world. With 430 calories per 100g and 12.4 grams of protein, it's a nutritious addition to many dishes.
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