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Ground Coriander – If you’re looking for intense depth and freshness in your cooking, you can’t go wrong with finely ground coriander.
This golden-brown powder releases its full warm-nutty aroma with a characteristic hint of orange the moment it hits the pan – no roasting or grinding required. It’s the perfect companion for everyone who wants fast, flavour-packed everyday cooking.
What makes the flavour of ground coriander so special?
The taste is warm and spicy with a gentle sharpness and that unmistakable touch of orange peel. This unique combination makes it the ideal partner for spices like cumin, turmeric, ginger, and chilli. In German and European kitchens alike, ground coriander is a true insider tip – it adds a surprisingly fresh note to carrot dishes, soups, and sauces.
Why ground coriander is the practical choice
- Ready to use instantly: Straight from the pouch into the dish – no prep needed.
- Perfectly portionable: From a pinch to several teaspoons, always evenly fine.
- Time-saving: Ideal for busy everyday cooking.
- Free-flowing and dry: Stays beautifully loose when stored correctly.
Proven recipes with ground coriander
1. Indian Butter Chicken (Murgh Makhani) – Punjab classic
Serves 4 · 45 min In 50 g butter, gently toast 2 heaped tsp ground coriander together with 1 tsp cumin, 1 tsp garam masala, ½ tsp turmeric, and ½ tsp cayenne until fragrant – this is the authentic butter-chicken aroma. Cut 600 g chicken breast into bite-sized pieces, season with salt, and sear in the spiced butter for 4–5 minutes. Add 200 g passata, 150 g cream, and 100 ml water, then simmer on low heat for 15–20 minutes. Finish by crumbling in 1 tsp kasoori methi (dried fenugreek leaves) – exactly how it’s served in Delhi and Amritsar.
2. Moroccan Harira – traditional Ramadan lentil soup
Serves 6–8 · 60 min 150 g red lentils, 150 g chickpeas (soaked overnight or canned), 400 g lamb or beef (shoulder or shank, diced). Heat 2 tbsp olive oil in a large pot and toast 1½–2 tsp ground coriander with 1 tsp ginger powder, 1 tsp cinnamon, and 1 tsp turmeric until aromatic. Add 2 finely diced onions and 3 garlic cloves, sweat until translucent. Brown the meat, stir in 200 g passata and 1.5 l vegetable stock. Add lentils and chickpeas and simmer for 45 minutes. Season with salt, pepper, and a generous squeeze of lemon juice. Serve scattered with plenty of fresh parsley – just as it’s enjoyed after breaking the fast in Moroccan homes.
3. Egyptian Koshari – Cairo’s legendary street food
Serves 4 · 40 min Cook separately: 150 g basmati rice, 150 g brown lentils, 150 g short macaroni. For the tomato sauce: Heat 2 tbsp oil, toast 1½ tsp ground coriander with 1 tsp cumin and 4 chopped garlic cloves, add 500 g passata and 1 tsp sugar, simmer 15 minutes, season with salt, pepper, and 2 tbsp white wine vinegar. Slice 2 large onions into rings and fry until deep golden and crispy. Layer everything: rice-lentil mix at the bottom, macaroni on top, plenty of sauce, and crispy onions – the authentic taste of Cairo’s street stalls.
4. Braised Veal Cheeks with Coriander-Glazed Carrots
Serves 4 · 3½ hrs (mostly oven time) Season 4 veal cheeks (800–1000 g) with salt and pepper, sear in clarified butter until deeply browned. Place in a roasting tin, add 300 ml veal stock and 100 ml red wine, braise covered at 140 °C for about 3 hours until meltingly tender. Meanwhile slice 800 g carrots into 5 mm rounds, sweat in 30 g butter, stir in 1–1½ tsp ground coriander and 1 tsp brown sugar, season with salt, add 100 ml orange juice and 50 ml vegetable stock and simmer gently for 12–15 minutes until the liquid is almost reduced. The warm orange note of the coriander paired with the natural sweetness of the carrots – a true German fine-dining and inn classic.
5. Palestinian Maqluba – the spectacular “upside-down” rice dish
Serves 6 · 90 min 800 g chicken thighs, 1 aubergine, 1 small cauliflower, 4 potatoes – all sliced and fried golden in oil. Spice mix: 2 tsp ground coriander, 1 tsp allspice, 1 tsp cinnamon, ½ tsp cardamom, salt & pepper. Rub chicken and vegetables with the mix. Layer in a large pot: vegetables first, then chicken, finally 400 g soaked basmati rice. Pour over 800 ml hot chicken stock (liquid should stand 1 cm above the rice), bring to a boil, then cook on the lowest heat with the lid on for 35–40 minutes. Invert onto a platter – the golden rice dome is a real show-stopper at any celebration.
6. Thai Red Curry – straight from Bangkok’s night markets
Serves 4 · 30 min Red curry paste (homemade or good quality store-bought): Pound together 1–2 tsp ground coriander, 1 tsp cumin, 5 dried chillies, 2 shallots, 4 garlic cloves, a thumb of galangal, 1 lemongrass stalk, and the zest of one lime. Bring 400 ml coconut milk to a boil, stir in 3–4 tbsp curry paste and simmer 3 minutes. Add 500 g chicken breast or tofu and 200 g Thai aubergines (or regular aubergine), cook 10 minutes. Finish with 100 g sugar snap peas, Thai basil, and fish sauce to taste – exactly as served at Thailand’s street kitchens.
More classic uses for ground coriander
- Indian dal and chana masala dishes
- Mexican enchilada and adobo sauces
- German pumpkin soups and root vegetables
- Moroccan lamb tagines and couscous
- Greek and Turkish köfte and minced-meat dishes
- Syrian muhammara (red pepper & walnut dip)
Quality you can taste
Our ground coriander is freshly milled from whole, gently dried seeds and carefully hand-packed into resealable aroma pouches with a viewing window.
Storage: Keep cool, dry, and dark – this preserves the aroma for a long time.
Botany and origin of coriander
Coriander (Coriandrum sativum) belongs to the Apiaceae family and is one of the world’s oldest culinary and medicinal plants, used for over 5,000 years. Native to southern Asia (India, Iran, Afghanistan), it is now cultivated worldwide, especially in southern Europe, North Africa, and South America … [the rest of your botany section translated verbatim if you wish – just say the word].
Conclusion: Ground coriander – the practical all-rounder with full flavour
Anyone who cooks every day knows: ground coriander saves time without sacrificing the characteristic aroma. The fresh orange note and warm depth are there instantly – no compromises. A small pouch that belongs in every kitchen.
