Ground Coriander

Ground coriander is commonly used in the preparation of curry powders, spice blends, marinades, sauces, and as a seasoning for meats and vegetables. It is also a component of many traditional spice mixes such as garam masala in India, ras el hanout in North Africa, and spice rubs in the Americas.

Ground coriander contains approximately 298 calories per 100 grams (3.5 oz).

It provides about 12.37 grams of protein per 100 grams (3.5 oz).

The spice contains around 17.77 grams of fat per 100 grams (3.5 oz).

Carbohydrates are present at about 54.99 grams per 100 grams (3.5 oz).

Ground coriander is a good source of vitamins, including vitamin C, B-vitamins such as niacin, riboflavin, and thiamin.

It is rich in minerals such as calcium, iron, magnesium, phosphorus, potassium, and zinc.

Ground coriander may aid in digestion, possess anti-inflammatory properties, and could help lower blood sugar levels. It also has antibacterial qualities and the potential to promote heart and brain health.

Although generally safe for consumption, some individuals might experience allergic reactions to coriander. Overconsumption can lead to digestive discomfort for sensitive individuals.

Recipes that frequently use ground coriander include curries, stews, soups, chili, and baked goods such as spice cakes and cookies.

It is often added during the cooking process to infuse the dish with its distinctive flavor or used as a finishing spice to enhance the taste just before serving.

Ground coriander pairs well with cumin, garlic, ginger, and citrus flavors. It complements various meats like chicken, lamb, and beef, as well as vegetables like carrots, potatoes, and onions.

Ground coriander is a globally appreciated spice, prominent in many cuisines for its unique flavor and aroma. It adds depth to a plethora of dishes, is nutritionally beneficial, and has a rich historical background. When used in moderation, it can be a healthful addition to a balanced diet.