teasp ground coriander
Ground coriander contains beneficial compounds including antioxidants, iron, and manganese, with modest contributions to daily mineral intake when used in typical culinary quantities.
About
Ground coriander is the powdered form of coriander seeds (Coriandrum sativum), the dried fruit of an herbaceous plant native to the Mediterranean and southwestern Asia. The seeds are harvested when ripe, dried, and then ground into a fine powder. Coriander possesses a warm, slightly sweet, and citrusy flavor profile with subtle notes of anise and clove, distinguishing it from the fresh leafy coriander (cilantro) that comes from the same plant. The spice ranges in color from pale tan to light brown and dissolves readily into liquids and batters, making it ideal for both dry applications and wet spice pastes.
Culinary Uses
Ground coriander is a foundational spice in cuisines across South Asia, the Middle East, North Africa, and Europe. It appears in curry powders, garam masala, and spice blends throughout Indian cooking, while also featuring prominently in Middle Eastern and North African tagines, marinades, and rubs for lamb and poultry. In Western cooking, it seasons pickles, baked goods, and sausages. The spice is typically bloomed in oil or ghee to release its aromatic compounds, combined with complementary spices like cumin and turmeric, and works well in both savory and sweet applications.