Desi Dhania Powder is finely ground coriander seed made from the traditional Indian (desi) variety known for its bright, citrusy and slightly sweet aroma with warm, earthy undertones. The powder retains the seeds’ natural volatile oils—predominantly linalool—which give it a fresh, lemony fragrance and a mellow, rounded flavor that balances hotter spices. Commonly used across Indian, Middle Eastern and Mediterranean cuisines, Desi Dhania Powder is ideal for curries, dals, gravies, marinades, spice blends like garam masala, dry rubs, soups, stews, pickles and chutneys. It contributes mild acidity and depth without overpowering other ingredients. Nutritionally it provides small amounts of dietary fiber and trace minerals such as iron and magnesium and contains natural plant compounds with antioxidant properties. To preserve its flavor and aroma, store in an airtight container away from heat, light and moisture; for best taste use within six months of opening.

To use Desi Dhania Powder, start with 1/2 teaspoon for light seasoning up to 1 tablespoon for larger dishes, and adjust to taste. For a brighter, fresher coriander flavor, add the powder toward the end of cooking or sprinkle over finished dishes. For deeper, toasted notes, dry-roast whole coriander seeds briefly until fragrant, then grind; if using pre-ground powder, warm it briefly in hot oil or ghee at the beginning of cooking for a subtle, rounded base but avoid prolonged high heat which can dissipate its aroma. Mix it into marinades, doughs and sauces, or combine with cumin, turmeric and chili to build classic spice profiles.