Ground coriander or coriander powder as many prefer to call it, is used not only in Indian cuisine but in different international cuisines due to its versatile mild flavor. Whole coriander seeds, are dried and then ground to a powder form to make Ground Coriander. Ground Coriander has a unique taste which is difficult to pin down, it has a sweet smoky, nutty, and woody undertone.
Coriander is a spice produced from the round, tan-colored seeds of the coriander plant (Coriandrum sativum), which is a member of the parsley family. The word coriander can be used to describe the entire plant: leaves, stems, seeds, and all. But when speaking of coriander, most people are referring to the spice produced from the seeds of the plant. The leaves of the plant are commonly called cilantro, which comes from the Spanish word for coriander, or Chinese parsley. Coriander roots also appear in culinary use as a pungent addition to Thai curries. Coriander grows as a native plant around the world, including Europe, Asia, Africa and in the Americas.
Little is known about the origins of the coriander plant, although it is generally thought to be native to the Mediterranean and parts of southwestern Europe. Experts believe its use dates back to at least 5,000 B.C. References to coriander can be found in Sanskrit writings, and the seeds were placed in Egyptian tombs. Coriander even rates a mention in the Old Testament, in which the manna provided to the Jews fleeing Egypt was described as being like coriander seed. Coriander was one of the first herbs grown by the American colonists of Massachusetts. And seventeenth-century Frenchmen used distilled coriander to make a type of liquor. Today, cilantro is cultivated in tropical and subtropical countries throughout the world, and the herb is used worldwide.
Coriander powder, seeds and leaves all have a flavor all of their own, despite all being from the same plant. As a powder and as a seed, this spice is often used in curries, roasts, soups and many savory dishes, adding a complexity that works especially well in curry powder blends. As a leaf, coriander becomes an herb, adding a zesty flavor and a strong aroma to fresh foods as well as cooked foods. While each cannot truly be compared, it is always good to know how best to use each version to get the most from coriander powder, seeds and leaves when cooking.
Rather than trying to compare, let’s take a look at how you can use each version in meals.
Coriander powder is finely ground whole coriander. When the seeds are ground, they release flavor and aroma. The ground version can be used in many different savory dishes, working well in curries, soups, seasoning for meat and chicken, basting sauces, street food and various other dishes. To get the full flavor, it is best to buy in smaller quantities from a trusted spice specialist rather than letting the ground spice sit in a bottle for too long.
Coriander seeds are the dried seeds from the coriander plant. The exterior and interior of whole coriander are used to create ground coriander. Used whole, the flavor profile is a little different to the ground version. It can work very well to add more depth to your savory dishes. When eaten, flavor is released, further enhancing the complexity of your meals.
Finally, coriander leaves (known as dhania in many areas and cilantro in the United States) have a very different taste to the seeds and powder. Fresh leaves are very strong in taste and scent - so much so that some people have an aversion to the herb. Most people, however, love the complexity that the leaves bring to a range of dishes.
|English||Coriander powder, ground coriander, Cilantro powder, ground Cilantro|
|Indian||Sabut Dhania in ‘Hindi’|
|French||Graines de coriandre|
|Spanish||Cilantro en polvo|
Ground coriander can be found in soups, stews, and vegetable and meat dishes. It is a basic ingredient for making the base gravy of most Indian dishes. It is part of many traditional spice blends in Indian, Middle Eastern, and African cuisines.
If you don’t have coriander seed available, replace it with an equal amount of caraway seeds, cumin, fennel or a combination of the all three. When converting between whole seeds and ground, replace each teaspoon of coriander seed with 3/4 teaspoon of ground coriander.
Coriander powder is the grounded form while coriander seed is a whole spice.
Unlike the flavor difference between fresh coriander leaves and the dry counterparts, the difference of taste between whole coriander seeds and ground coriander is pretty nuanced.
In terms of flavor, coriander seeds have a more sort of woody, robust flavor with a strong citrusy note when compared with the mellower flavor of coriander powder.
There’s a difference in the cooking process as well. Like most whole spices, coriander seeds are used at the beginning of the cooking process or to make rubs and marinades.
Ground coriander can be added directly into the dish midway through the cooking process and incorporate the flavors into the dish.
Replace the coriander called for in your recipe with an equal amount of fresh parsley, tarragon, dill, or a combination of the three. For maximum flavor, add the herbs to the dish just before serving it. Cooking diminishes the flavor of the spices significantly (cilantro included).
These substitutes work best when you’re using the cilantro as a garnish. If the recipe you’re working on calls for a large amount of cilantro, consider making something else. Replacing the cilantro that’s supposed to be sprinkled on top of a finished dish is very different than replacing the spice in a recipe like chimichurri, where the finished product is almost 50 percent cilantro.
Note that dried coriander leaf isn’t a good substitute for fresh. It loses much of its flavor when it’s dried and incorporates into the dish quite differently. If you don’t have any of the suggested fresh herbs on hand, just leave the cilantro out. Your recipe should still taste fine without it.
Coriander Seed/Ground Coriander Substitute
Replace the coriander seed or ground coriander called for in the recipe with an equal amount of caraway seeds, cumin, fennel, or a combination of the three.
Substituting Ground Coriander for Coriander Seed
Replace every teaspoon of coriander seed called for with 3/4 teaspoon of ground coriander. Since ground coriander loses its flavor quickly, you may find it necessary to add more ground coriander to the dish to achieve the intended flavor. Do a taste test, and adjust the quantity as needed.
Substituting Coriander Seed for Ground Coriander
If your recipe calls for ground coriander, and all you have is coriander seed, grind it with a coffee/spice grinder or a mortar and pestle. If you don’t own either, the seeds are soft enough that you can grind them with a rolling pin.
Just place them inside a sandwich bag, and roll over them until they’re ground up. This will give you a coarser grind than a spice grinder, but that’s OK. Since ground coriander loses its potency quickly, aim to grind only what you need for your recipe. Whole coriander seeds store much better.
Parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) are two bright green, leafy, aromatic herbs that grow on long, thin stems. They come from the same botanical family, called Apiaceae.
People in some regions refer to cilantro as coriander or Chinese parsley.
Although cilantro and parsley bear a great resemblance, you can tell them apart by examining their leaves. Cilantro leaves are more rounded, while parsley leaves are pointed.
However, the best way to tell the two apart is by smelling them. Parsley has a fresh, mild herbal scent, while cilantro has a much stronger, spicy, citrusy aroma.
People use both herbs frequently in cooking, but they also have a long history of use in traditional medicine
Parsley and cilantro contain similar nutrients.
Both are very low in calories, protein, carbs, and fat. However, both are a rich source of several vitamins. The table below provides nutritional information for 28 grams of each raw herb.
|Protein||1 gram||1 gram|
|Carbs||2 grams||1 gram|
|Vitamin K||574% of the Daily Value (DV)||109% of the DV|
|Vitamin C||62% of the DV||13% of the DV|
|Vitamin A||47% of the DV||38% of the DV|
|Folate||11% of the DV||4% of the DV|
Parsley’s vitamin K content is notable. Just 28 grams provides nearly 6 times the recommended Daily Value for this vitamin. Vitamin K is especially important for healthy blood clotting and strong bones.
Traditional Mexican, Asian, and Indian recipes often call for cilantro. Its distinctive fresh, spicy-citrusy flavor is a key to transforming mashed avocados into guacamole and diced tomatoes into pico de gallo.
Both the stems and leaves of cilantro are very flavorful. The leaves are very tender, while the stems are a bit tougher. Still, you can chop them and use every part of this herb.
You’ll get the most flavor from cilantro if you eat it raw rather than cooked or dried. Use it to flavor salad dressings or vegetable dips. If you want to add it to a cooked recipe, such as chili or a curry dish, add it at the very end or as a garnish.
Unlike cilantro, parsley retains most of its flavor when cooked. Thus, you can add it to dishes during cooking or use it as a garnish to add flavor and color.
The stems are edible, but some people find them tough or bitter and prefer to use only the leaves.
To store either of these herbs, cut the bottoms off the stems and place each bunch in a small jar with a few inches of water. Don’t wash the herbs until you’re ready to use them. Keep them in the refrigerator, and they should last at least a week.
Wherever you choose it from make sure it is from a reliable source.
Coriander powder should be bright mud brown in color. Ensure that the powder is smooth and not lumpy.
Check the manufacturer date as old coriander powder tends to have less taste.
Ensure that the packs or jars are tightly sealed.
The ground spice loses its potency quickly. When buying in bulk or at an international market, check to see if the seeds should be washed before storage. After washing, they can be dried in the sun or in the oven at a low temperature. It would be better if you buy whole coriander seeds instead of coriander powder and make your own coriander powder at home.
Store coriander seeds and ground coriander in airtight containers away from light and heat.
Fresh cilantro doesn’t last long, and you’ll need to store it in the refrigerator. One method is to put the cilantro in an air-filled, securely closed plastic bag in the vegetable crisper section of your refrigerator. You can also freeze cilantro.
Consuming ground coriander will reduce bad cholesterol and increase good cholesterol.
Ground coriander has been used in various dishes as this is said to be good for your digestive system and helps your live functioning smoothly. It also helps in normal bowel movements.
Ground coriander stimulates insulin secretion and reduces blood sugar levels.
Ground coriander contains vitamin A that will protect you from lung and cavity cancer.
Ground coriander contains antioxidants that can prevent you from loads of diseases that can affect you. On such disease that this parsley prevents you from is arthritis.
Ground coriander has antiseptic properties that can cure mouth cancer.
Ground coriander prevents eye-related problems and diseases. It is considered the best remedy for conjunctivitis.
Coriander seeds are the best remedy for maintaining menstrual flow.
It also promotes good memory and helps boost the nervous system.
If you are suffering from anemia then consider adding coriander onto your diet. This is because coriander has loads of iron in it that is essential for curing anemia.
Coriander reduces blood sugar levels and can also kill some parasites. Also, called as ‘Dhaniya’ in India, this healthy parsley has been used in many dishes around the world. However, its leaves, seeds and oil give a good aroma to your dish. Here are some health benefits of adding coriander to your daily diet.
1. Treats Different Skin Diseases:
This healthy parsley contains antiseptic, antifungal, detoxifying and antioxidant properties that protect your skin from fungal infections, skin dryness and eczema. Similarly, ground coriander consist of antimicrobial and anti-inflammatory properties that can be applied to your skin. In simple terms, coriander soothes your skin and makes it glow.
2. Cures Mouth Ulcers:
The major component that is found in coriander oil is citronellal that acts as a major antiseptic that cures mouth ulcers. Also, there are a few other components that have antimicrobial properties that can help in faster healing of wounds and mouth ulcers. Consuming this healthy parsley will not give you bad breath. In fact, some people chew ground coriander or coriander seeds for avoiding bad breath and it actually works.
3. Strengthen Bones:
Coriander has a rich source of calcium that will be an added benefit for those who would want to take good care of their bones. Calcium plays an essential part in bone regrowth and the prevention of osteoporosis. This means that adding a little of coriander to your everyday diet will help strengthen your bones. Calcium is present in the center of every coriander leaf, so all you need to do is to add some coriander to your everyday diet and this will do well for your bones.
4. Good for Vision:
Ground coriander is loaded with vitamin A, vitamin C, minerals and antioxidants that can play a vital role in promoting good vision. These components also reduce stress and strain on your eyes. It also contains beta-carotene in its leaves that can prevent many other diseases that affect the eye among older people.
5. Best Remedy for Conjunctivitis:
Coriander is also used in the treatment of conjunctivitis such that it contains disinfectants and antimicrobial properties that protect your eyes and protect them from eyes diseases such as conjunctivitis. However, coriander oil is used in the preparation of many eye products.
6. Regulates Diabetes:
Coriander helps the body increase insulin in a way that when one consumes coriander, this will stimulate the endocrine glands that will help your pancreas produce more insulin. This green plays a very important role for all diabetics because this naturally lowers down blood sugar levels.
7. Treats Smallpox:
Coriander contains essential oils that are antioxidant, anti-infectious and antimicrobial in nature. It also contains vitamin C and iron that helps strengthen the immune system. You need to keep in mind that if you have a strong immune system, then this will prevent your body from getting infected easily. Thus, coriander helps you have a stronger immune system that will thereby prevent you from smallpox. However, there have been studies in the past that have proved that foods containing vitamin C can help treat and cure smallpox.
8. Reduces Skin Inflammation:
One among 11 most essential components of coriander are essentials and linolenic that are both presents in this healthy parsley. These two compounds are antioxidants in nature and can prevent your body from various diseases and infections. The main purpose of these compounds is to prevent you from inflammation and reduces swelling. The anti-inflammatory compounds help outshine your skin. Looking at your skin not improving can be very frustrating for you. All you need to do is to grab a handful of coriander and make some juice out of it.
9. Cures Menstrual Irregularities:
Women suffering from irregular menstrual cycles need to add coriander to their regular diet as this will help regularize it. It also eases the pain down and does not allow you excessively bleed.
When taken by mouth: Coriander is LIKELY SAFE when taken in food amounts. It is POSSIBLY SAFE for most people when taken in larger amounts as medicine. Coriander can cause allergic reactions. Symptoms of such reactions can include asthma, nasal swelling, hives, or swelling inside the mouth. These reactions appear to be most common in people who work with spices in the food industry.
When applied to the skin: Coriander is POSSIBLY SAFE when used appropriately. If used excessively can cause skin irritation and itching.
Internationally, the leaves and stems are called coriander, while its dried seeds are called coriander seeds and its powder from is called ground coriander.
Both of these spices do have an earthiness to their flavor as well as a bit of heat. However, when it comes down to it, these spices come from different plants and have different flavor profiles. Coriander has a sweetness to it, while cumin is slightly bitter.
Ground Coriander is used to make curries, soups and stews. Also a popular spice for making spice rubs and spice blends for marinades, spice mixes and sauces. Try using this very versatile spice in your pies, stir-fries or even for salad dressings to give your dish a spicy woody taste.
From spicy and savory to sweet and citrusy, the mild taste of coriander is perfect for use in many types of cooking. Common Uses: In addition to age-old medicinal uses, this spice is a common ingredient in a variety of ethnic cuisines, particularly Indian and Middle Eastern.
Coriander also has some aldehydes that are found in soaps, detergents, and lotions as well as the bug family of insects. Soap has a taste of sodium fluoride. These aldehydes, mainly (E)-2-alkenals and n-aldehydes, are responsible for the soapy taste in coriander.
As many as one in five people says that coriander has a soapy taste. This is likely to be due to a super-sensitivity to chemicals called aldehydes, which are present in coriander and are also used to perfume soaps and detergents.
Cilantro and coriander are actually just two different words for the same plant. The plant itself is called coriander, and coriander seeds are the dried seeds from the plant.
Coriander is an excellent remedy to manage high blood pressure. It is packed with heart-friendly fibers. Studies have claimed that constituents from coriander interact with calcium ions and the neurotransmitter acetylcholine, which helps relax tension in blood vessel.
Coriander can be found in fresh or dried herb format and also as seeds. Cardamom is a spice with an intense, slightly sweet flavor that some people compare to mint. It originated in India but is available worldwide today and used in both sweet and savory recipes.
Keep in mind that cooks usually use fresh coriander seeds raw and whole. Dried coriander would be too hard and too intensely flavorful to use as a substitute. Similarly, you cannot grind fresh coriander seed and use it in a dry rub or to make curry powder. That said, you can use fresh in place of dried in pickles.
Whole coriander seeds, are dried and then ground to a powder form to make Ground Coriander. This spice is often used in curries, roasts, soups and many savory dishes, adding a complexity that works especially well in curry powder blends. Ground coriander also has many health benefits.