Dhaniya Seeds
Also known as: Coriander seeds, Sabut dhaniya, Whole coriander, Dhania seeds, Kothamalli vidai, Dhaniyalu
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Also known as: Coriander seeds, Sabut dhaniya, Whole coriander, Dhania seeds, Kothamalli vidai, Dhaniyalu
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Whole dhaniya seeds can last for up to 1 year if stored in a cool, dark place in an airtight container.
While not necessary, you can freeze them in an airtight bag to extend shelf life, though moisture must be avoided.
Look for seeds that are light brown or yellowish-green, plump, and have a strong citrusy aroma when squeezed.
Cumin seeds or caraway seeds can be used as a substitute, though the flavor profile will change significantly.
No, washing is not required. If they seem dusty, you can wipe them with a dry cloth before roasting.
Yes, 'coriander' refers to the seeds of the plant, while 'cilantro' usually refers to the fresh leaves.
They are excellent sources of dietary fiber, iron, magnesium, and manganese.
Yes, but use about 25% less ground coriander as the flavor is more concentrated, and add it later in the cooking process.
Yes, they are often used in European baking, such as in rye bread, cookies, and fruit compotes.
Dhaniya Seeds is a versatile ingredient found in cuisines around the world. With 298 calories per 100g and 12.37 grams of protein, it's a nutritious addition to many dishes.
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