Buy Coriander Seeds Dhaniya Online India - Whole Spice | Phoran

🌾 Coriander Seeds (Dhaniya) - Aromatic Whole Spice

What are coriander seeds?
Coriander seeds (dhaniya) are round, tan-colored seeds with a warm, citrusy, slightly sweet flavor. One of the most essential spices in Indian cooking, coriander seeds are used whole for tempering or ground fresh for curry bases. That's our Swad Wala Swag - premium quality seeds with maximum aroma.

How do I use coriander seeds in cooking?
Incredibly versatile - used in almost every Indian dish:

• Tempering/Tadka - Dry roast or add to hot oil for aromatic base
• Fresh grinding - Roast and grind for fresh dhaniya powder (far superior to pre-ground)
• Curry base - Essential ingredient in curry powder, garam masala
• Pickles - Whole seeds in Indian achaar for crunch and flavor
• Chutneys - Roasted and ground for coconut chutney, tomato chutney
• Marinades - Ground coriander in tandoori, tikka marinades
• Baking - Add to bread, crackers for aromatic depth

What does coriander taste like?
Warm, citrusy, slightly sweet with nutty undertones. When roasted, coriander develops deeper, toasted notes. The flavor is mild and pleasant - not overpowering. It's the backbone of Indian curry flavor, working harmoniously with other spices.

Should I buy whole seeds or coriander powder?
Always buy whole seeds! Here's why:

• Freshness - Whole seeds stay fresh for months; powder loses aroma quickly
• Flavor - Freshly roasted and ground coriander is 10x more aromatic than pre-ground
• Versatility - Use whole for tempering, grind fresh when needed
• Quality control - You know exactly what you're getting, no fillers

How do I make fresh coriander powder?
Simple method:
1. Dry roast 3-4 tablespoons coriander seeds in pan on medium heat
2. Stir constantly till aromatic and slightly darker (2-3 minutes)
3. Cool completely
4. Grind in spice grinder or mixer to fine powder
5. Store in airtight container

Fresh-ground dhaniya powder transforms your curries - the aroma is incredible!

What are the health benefits of coriander seeds?
Coriander is valued in Ayurveda for numerous benefits:

• Aids digestion and reduces bloating
• Rich in antioxidants and anti-inflammatory compounds
• May help regulate blood sugar levels
• Supports heart health and cholesterol management
• Traditional cooling spice that balances body heat
• Natural detoxifier

How do I make coriander water for digestion?
Soak 1 teaspoon coriander seeds in a glass of water overnight. Strain and drink on empty stomach in the morning. Or boil seeds in water for 5 minutes, strain, and drink warm. Traditional remedy for acidity, bloating, and digestive issues.

What makes Phoran's coriander seeds premium quality?
We source premium-grade coriander seeds that are uniform in size, clean (no stones or impurities), and highly aromatic. Fresh crop, properly dried, and packed to preserve natural oils. The citrusy aroma and flavor are noticeably stronger than supermarket brands.

Can I use coriander in non-Indian cooking?
Absolutely! Coriander is used globally:

• Middle Eastern - Falafel, hummus, kebabs
• Mexican - Salsa, guacamole (cilantro is coriander leaves)
• Mediterranean - Bread, sausages, stews
• Pickling - Pickled vegetables worldwide
• Baking - Gingerbread, cookies, bread

What's the difference between coriander seeds and cilantro?
They're from the same plant! Coriander seeds are the dried seeds, while cilantro (or coriander leaves/dhania patta) are the fresh green leaves. They taste completely different - seeds are warm and citrusy, leaves are fresh and herbaceous.

How much coriander should I use?
For tempering: 1 teaspoon whole seeds for 4 servings. For grinding: 2-3 tablespoons roasted and ground makes fresh powder. For pickles: As per recipe. Start with less and adjust to taste.

How should I store coriander seeds?
Store in an airtight container in a cool, dry place away from moisture and sunlight. Whole seeds stay fresh for 1-2 years, but use within 6-8 months for maximum aroma and citrusy flavor.

You dry roast the coriander seeds and the kitchen fills with that warm, citrusy aroma. You grind them fresh and the powder is fragrant, alive. This is the foundation of curry, this is tradition, this is Swad Wala Swag.