t. ground coriander seeds

Ground coriander is the powdered form of seeds from Coriandrum sativum, an herbaceous plant native to the Mediterranean and southwestern Asia. The seeds are harvested when ripe and dried before grinding into a fine powder. Ground coriander has a warm, slightly sweet, citrusy flavor with subtle woody undertones and aromatic notes. The flavor is considerably milder and more mellow than whole coriander seeds, with less of the distinctive citral compounds that characterize fresh coriander leaves (cilantro). The powder is light tan to golden-brown in color and is one of the most commonly used spices in global cuisine.

Ground coriander is a foundational spice in numerous culinary traditions, appearing in curry powders, garam masala, and spice rubs throughout Indian, Southeast Asian, and Middle Eastern cooking. It is used in pickling spice blends, sausage seasoning, and grain dishes across European cuisine. In Latin American cooking, it flavors marinades and dried chile preparations. Ground coriander pairs well with cumin, turmeric, and other warm spices, and complements both savory dishes—such as roasted vegetables, meat preparations, and legumes—and sweet applications including baked goods and fruit compotes. It dissolves readily into sauces and is often bloomed in oil or ghee to develop its full aromatic potential.