Ground coriander consists of finely ground coriander seeds, the seeds of the coriander plant Coriandrum sativum, which is also the source of the fresh coriander herb. Ground coriander has a notable fragrance and flavour, making it highly prized. In Indian cookery coriander is known as dhania and is a key ingredient in curry powders and the spice blend garam masala. Such is ground coriander’s importance in Indian cookery, where it is often used in conjunction with ground cumin, that it appears in numerous dishes, from curries and tandoori dishes to vegetable dishes and dals. In North African cookery, coriander is a key spice in the spice blend ras al hanout. A useful tip when adding ground coriander to cooked dishes is to mix it with a little water to form a thick spice paste, so that it can be fried without burning.
