Botanical Name:
Coriandrum sativum
Family:
Apiaceae (Parsley family)
Commercial Part:
Dried ripe seeds
Foreign Name of Spices
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Spanish: Cilantro semilla / Coriandro
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French: Coriandre
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German: Koriander
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Swedish: Koriander
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Arabic: كزبرة (Kuzbara)
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Dutch: Koriander
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Italian: Coriandolo
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Portuguese: Coentro
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Russian: Кориандр (Koriandr)
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Japanese: コリアンダー (Koriandā)
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Chinese: 芫荽籽 (Yuánsuī zǐ)
Coriander
About Me.
Coriander, also known as Dhania, is one of the world’s oldest and most versatile spices. Derived from the dried seeds of the Coriandrum sativum plant, it carries a warm, nutty, citrus-like flavor that adds depth to both savory and sweet dishes.
Native to the Mediterranean and Middle Eastern regions, coriander has traveled across the globe, becoming a staple in Indian, Asian, Middle Eastern, and Latin American cuisines.
Beyond its culinary charm, coriander seeds are valued for their digestive, anti-inflammatory, and detoxifying properties, making them an important part of traditional medicine systems like Ayurveda.
Uses
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Culinary Uses
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Integral in Indian curries, pickles, and spice blends like garam masala.
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Roasted seeds add nutty depth to soups, stews, and lentil dishes.
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Used in breads, sausages, and condiments in European cuisines.
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Infuses flavor into herbal teas and beverages.
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Medicinal Uses
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Supports digestion and relieves bloating.
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Helps regulate blood sugar levels.
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Rich in antioxidants that promote heart health.
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Traditionally used for detoxification and boosting immunity.
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Other Uses
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Coriander oil used in cosmetics, aromatherapy, and herbal remedies.
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Seeds used in cultural rituals and offerings.
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Extracts used in flavoring liqueurs and beverages.
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Types
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Whole Coriander Seeds – Used for tempering, pickling, and roasting.
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Split Seeds (Dalia) – Crushed form for quick cooking.
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Ground Coriander Powder – Common in spice blends and baking.
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Coriander Oil/Extract – Used in flavoring, cosmetics, and aromatherapy.