Coriander (known as Dhania in Hindi) is an aromatic herb that belongs to the Apiaceae family. It is used both in its seed form and as fresh leaves (cilantro). Coriander seeds have a citrusy, nutty flavor, while the leaves (cilantro) are fresh, herbaceous, and slightly peppery. It is a key ingredient in Indian cooking, particularly in curries, chutneys, and spice blends.

Common Uses of Coriander (Dhania)

In Curries and Stews: Coriander is a key ingredient in many curry powders and garam masala blends. Ground coriander is used to flavor vegetable curries, meat dishes, and dal.

As a Garnish: Fresh coriander leaves (cilantro) are commonly used as a garnish for dishes like soups, curries, and rice dishes like biryani, adding a refreshing, vibrant flavor.

In Spice Mixes: Ground coriander seeds are an important part of spice mixes like chili powder, tandoori masala, and curry powder.

In Chutneys and Sauces: Coriander leaves are essential for making fresh chutneys, adding a burst of flavor when combined with mint, yogurt, or tamarind.

In Breads and Snacks: Coriander seeds are often sprinkled in naan breads, poppadums, or used in snacks like sev puri and pani puri.

In Pickles: Coriander seeds are often used in Indian pickles (achaar), where they are roasted and mixed with other spices to create a tangy, aromatic condiment.

In Drinks: Coriander leaves are sometimes used in beverages like lemon coriander soup or as a garnish in cocktails like mint and coriander lemonade.