Bhuna Dhaniya (Toasted Coriander)

With its floral head notes coriander is a foundational spice in Indian cuisine. It adds so much depth of earthy flavor, that it is grown and used in Latin, Mexican, Middle-Eastern, Mediterranean, North African, Thai, Malaysian and so many cuisines around the world. A popular ground spice that is easily available in most places where food is sold, then why grind your own you may ask. Grinding your own coriander seeds is way fresher, and adds that extra vibrancy that once you try it, you’ll know what I mean.

Surprising it is an easy herb/spice to grow in the spring summer months. literally every part of Coriander can be used. YES every part. We all know the fresh leaves and stems elevate curries, chutney, and practically every Indian dish, imagine pico de Gallo or salsa verde without cilantro, its roots are an important ingredient in Thai curry pastes, and of course coriander seed powder in so many dishes around the world.

Everything You Need To Know

• In the US and Mexico coriander is called cilantro, the seeds are still called coriander, but leaves are cilantro. Everywhere else in the world its coriander seeds, leaves everything!
• Once the coriander flower and produce small green berries/fruits, they dry to a light pale brown seed we call Coriander Seed. Collect these seeds or they drop into the soil and grow back to make new plants next year or collect and use them as spice
•  Sabut dhaniya whole coriander seeds, in Hindi.
• Bhuna dhaniya toasted coriander seeds in Hindi.
• Dhaniya Powder you get it!
• Lightly toast and grind these seeds to make coriander powder (sookha dhaniya or dhaniya powder in Hindi.
• To tell good quality seeds look for bright plump seeds with a light amber-brown color, this indicates fresh, aromatic quality.

Toast Or Not To Toast?

• Toasting spices activates the natural oils of the spice which also activates its natural aroma, the down side is once toasted and ground the aroma is depletes fast. My personal fix for this is to make a small batch, it only takes 3-5 minutes. Lightly toasted has a strong, citrus, nuttier aroma which is reflected in the deeper, richly flavored curries. wonder why people say your food tastes better than mine even when they use exactly the same spices.
• So bottom line is ground coriander from untoasted seeds is fresher with floral earthy tones.
• Powder from toasted seeds will lose its its aroma fast, but the freshly toasted+ground flavor is richer, stronger and more aromatic. My fix is make a small batch say 2-3 tablespoons of seeds or depending on your needs, it only takes 3-5 minutes if you have the time.