Coriander Powder

The Spice. Soft, citrusy, gently sweet coriander, ground from whole seeds in small lots. The most underrated spice in the dabba and the one that ties a masala together.

The Standard. Batch-tested before packing and packed fresh in small quantities under FSSAI licence. Batch number on every pouch, with its report tied to it.

Aroma & Flavour. Light, citrusy, and faintly sweet, with none of the flat cardboard note stale coriander picks up. Ground from whole seeds, so the fragrance is still there.

In the Kitchen. The volume builder of Indian gravies, rounding heat and adding body without dominating. Essential in sabzi masalas, chana, and anywhere a sauce needs to feel complete rather than sharp.

Storage. Keep the pouch sealed, away from light, heat, and steam. Use within 6 to 9 months for peak fragrance.

Nothing Added. One ingredient. No fillers, no padding, which is ironic for the spice that does the padding in your gravy.

The Details.

• Ground from whole seeds in small lots
• Net weight: 100g
• Batch-tested before packing, report tied to your batch number
• Batch number and best-before printed on every pouch
• Packed under FSSAI licence

Common Questions.

What does coriander actually add? Body and roundness. It builds volume in a gravy and softens heat without adding its own sharpness.

Is it pure? One ingredient. Coriander powder is commonly bulked with husk or bran, so every batch is tested before packing.

How fresh is it? Ground in small lots from whole seeds and packed fresh, best within 6 to 9 months.

Why buy this over supermarket dhania powder? Small-lot freshness, tested every batch, single ingredient, no bulking.