Organic Kitchen’s Dried Coriander Seeds (Tukhm-e-Dhanya)

Coriander is known all over the world for its medicinal properties. It is a great source of potassium, iron, vitamins A, K, and C, folic acid, magnesium, and calcium that can heal many health issues.

Coriander is an integral part of Asian cuisine. We regularly use coriander seeds as a spice, and coriander leaves for garnishing curries, salads, or soups.

Coriander seeds are plump and brown in color, have a hollow cavity which bears essential oils that lend to the flavor of the dishes when used in cooking. They are harvested when the plant turns brown and its leaves start to dry and fall. Immature seeds are light green in color and taste quite bitter. Apart from being a popular spice in the kitchen, coriander seeds are also known for their medicinal properties.

The best way to get the maximum flavor out of coriander seeds is to dry-fry them. Heat a frying pan, do not add oil, add the seeds and fry them over medium heat, stirring constantly. Seeds are ready when the warm aroma is released. Remove from pan and cool. Seeds can then be used whole or crushed.