Coriander
Cold-Milled Coriander Powder
Sweet and citrusy dhania powder, cold-milled to keep the top notes.
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Coriander seed is mostly volatile oil, and those oils are the first thing lost to heat. Industrial mills run hot enough that the sweet, almost lemony top note of good dhania largely disappears, which is why most coriander powder tastes of little more than dusty bulk.
We cold-mill Eagle-variety seed from Rajasthan and Madhya Pradesh in short runs, keeping the grind coarse enough that the powder still smells of the seed. Open the pack and you should get citrus and a light sweetness before anything earthy.
Coriander is the backbone of most North Indian masala bases, used in far larger quantities than turmeric or chilli, so freshness here changes a dish more than anywhere else in the spice box. It also thickens gravies slightly, which is part of why old recipes call for so much of it.
We cold-mill Eagle-variety seed from Rajasthan and Madhya Pradesh in short runs, keeping the grind coarse enough that the powder still smells of the seed. Open the pack and you should get citrus and a light sweetness before anything earthy.
Coriander is the backbone of most North Indian masala bases, used in far larger quantities than turmeric or chilli, so freshness here changes a dish more than anywhere else in the spice box. It also thickens gravies slightly, which is part of why old recipes call for so much of it.
100% coriander seed (Coriandrum sativum), cold-milled.
No husk bulking, filler or anti-caking agent.
No husk bulking, filler or anti-caking agent.
Cold-milled so the citrus top notes survive.
Coarse grind that still smells of the whole seed.
Naturally thickens gravies.
Eagle-variety seed with high volatile oil content.
Coarse grind that still smells of the whole seed.
Naturally thickens gravies.
Eagle-variety seed with high volatile oil content.
North Indian gravy base: two to three teaspoons per four servings.
Dry rubs: combine with cumin in a two-to-one ratio.
Add early with the onion and tomato so it cooks out fully.
Buy smaller packs more often; this is the spice that fades fastest.
Dry rubs: combine with cumin in a two-to-one ratio.
Add early with the onion and tomato so it cooks out fully.
Buy smaller packs more often; this is the spice that fades fastest.
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