teaspoons ground coriander

Ground coriander is the pulverized form of coriander seeds (Coriandrum sativum), an annual herb native to the Mediterranean and South Asia. The seeds are dried and ground into a fine powder with a warm, citrusy, and slightly floral flavor profile. Ground coriander contains volatile oils including linalool and geranyl acetate, which contribute its distinctive aroma. The spice is a fundamental component in many spice blends and is widely used across Indian, Middle Eastern, Latin American, and European cuisines.

Ground coriander is essential in Indian curries, masalas, and dals, where it provides a warm base note. It is used in Middle Eastern dishes such as falafel, hummus, and meat marinades, and features prominently in Latin American salsas, marinades, and seasoning rubs. In European cooking, it appears in pickling spices, sausages, and baked goods. The spice pairs well with cumin, chilies, garlic, and ginger, and is often toasted briefly to enhance its flavor before grinding or adding to dishes.