Coriander Cumin Powder | Dhaniya Jeera Powder

Make this must-have pantry item - coriander-cumin powder at home. Ground cumin (jeera powder) and ground cilantro(dhaniya powder) is a key ingredient in many recipes. This vegan spice-mix makes in 15 minutes and can be added to any dish to enhance its flavor!

Indian spice mixes

I have grown up watching my mom make a variety of dry spice mixes at home. the thing I remember most vividly is the aroma when she would roast these dry spices.

Our entire house would smell so good. I would always insist on being around when she made it. I would stand by her side while she roasted the spices, inhaling the wonderful aroma, with a satisfied smile. 

You will find a Masala Dabba or Spice Box similar to the one in the picture above in nearly every Indian kitchen.

It usually is filled with whole and/or ground spices that are used in everyday cooking. Having it in one box makes it easily accessible.

These boxes are completely customizable based on your cooking needs. 

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We make it all at home

Yes, whatever we can, we prefer making it at home and only rely on store-bought ones if it's an emergency, i.e. if we run out of ingredients needed.

Here are some of them that I make on a rotation basis besides coriander-cumin powder. 

• Homemade Turmeric Powder
• Homemade Garam Masala
• Sambhar Powder
• Idli Molagapudi
• Milk Masala/Indian Protein Powder

Why make them at home

Trust me, once you make it at home, you are never going back to the store-bought ones! The flavor and aroma cannot be beaten!

Also, it's worth mentioning that all the spice mixes are naturally vegan. 

• It is very cost-effective because you can make it in bulk.
• Free from preservatives and artificial color. You know exactly what goes into it.
• Homemade spice mixes always are more fresh and aromatic.
• They are super easy to make and take just 15 minutes of your time.

Coriander, cilantro or dhaniya

Dhaniya is the Indian name for cilantro/coriander. Technically, cilantro and coriander are the same because they both come from the same plant.

But one must know that cilantro is the leaves and stems of the plant while coriander is the seeds that are produced by the flowers. 

It has a citrusy flavor with a slight sweetness and a hint of earthiness but is milder in terms of heat. 

Cilantro/Dhaniya powder is made by grinding roasted coriander seeds. It is one of the widely used spice mixes in Indian cuisine.

We use the leaves, powder, and the seeds in many of our curry blends and chutneys as it adds a pleasant fragrance.

No wonder, Cilantro is considered as an aromatic herb and is a favorite garnish in the Asian cooking. Its flavor is best described as a pleasant mix of parsley with citrus undertones.

Cilantro powder has a cooling effect on the body and is also helpful in improving poor appetite and increases blood circulation.

Coriander seeds need to be stored properly in airtight jars in a cool, dry part of the kitchen. They can stay fresh for almost a year and cilantro powder can keep for two to six months.

Cumin or jeera

Cumin is from the parsley family. Cumin seeds look like caraway seeds but are a bit longer and boat-shaped.

They have a distinctive warm and intense earthy flavor with mild bitter undertones and a distinctive aroma that hints of lemon.

Cumin is known as jeera in Hindi and hence ground cumin is referred to as jeera powder or bhuna (means roasted) jeera powder. 

We use whole and powdered seeds extensively in our Asian cooking. In fact, cumin seeds are used for tempering and are usually the first things added to oil along with mustard seeds to crackle.

This is done so that the flavors infuse well in the oil. Unlike cumin seeds, roasted ground cumin can be added at any time to a recipe as its flavor doesn’t need heat to be released.

The nutty flavor gives the dish a unique flavor. Apart from cooking it also has many health and medicinal benefits as well.

It aids in digestion, great for weight loss, is rich in vitamin E, and has anti-aging properties. 

Here's how to make it

Making Dhaniya powder and Jeera powder at home is extremely easy and literally a 2-step process - roast and grind.

The roasting or drying is done to get rid of any moisture in these whole spices because it increases the shelf life.

Back then, my grandma used to directly dry them under the sun for days and then hand-pound them. We, however, use the stovetop. 

• Dry roast cumin seeds in a pan on a low flame. Need to roast till you get a faint aroma from the cumin seeds and it turns a little darker.
• Keep stirring continuously so that all the seeds are evenly roasted.
• Take it out on a plate and let it cool. Once it's cooled down completely, transfer it to a dry high power blender and make a coarse or fine powder.
• Dry roast coriander seeds next in the same way till they let out a fragrance and turn darker.
• Take it out on a plate and let it cool. Once it's cooled down completely, transfer it to a dry high power blender and make a coarse or fine powder.

Note - Be careful to not burn the spics, else they will taste bitter. After roasting immediately transfer to a plate so that it cools down.

Do not keep it in the pan even though you have turned off the gas. The heat in the pan will burn the spices. Also, there is no need to sieve these powders.

Serving suggestions

One cup of cumin/coriander seeds will yield about ¾ cup of ground spice. Store in a clean and sterile, airtight glass jar.

Use it in any recipe that calls for coriander-cumin powder. It tastes great in curries, gravies, salads, stir-fries, rice dishes, stews, soups, dips, chaat, drinks, etc. 

I must tell you that the taste of a dish with freshly ground cumin and dhaniya powder is heavenly!

Top tips, recommendations, and suggestions

You can roast the cumin seeds and coriander seeds in the microwave as well. Microwave in 30-second intervals for 3 minutes.

Cumin powder can be used as a substitute for cilantro powder or vice versa. But it will not be an exact replacement.

You can just mix both dhaniya and jeera powder and store it together. Sometimes you can also add other spices like cloves, poppy seeds, curry leaves, and bay leaf to this Indian spice mix. There is no need to roast them though. 

While the whole spices can be stored in the freezer for up to three years, the ground spices stay good for up to six months.

Do not store small amounts of spices in the fridge or freezer, as this will trap humidity once it's opened.

To maximize the shelf life of ground coriander and cumin, store in a cool, dark cupboard, away from direct heat or sunlight in containers with tight-fitting lids.

While these seeds are now easily available in any leading grocery stores, I suggest you visit any Asian grocery store to buy them in bulk and then use it as needed.

Just use crisp and good quality whole coriander and cumin seeds for making these spice powders.

We spoke about this spice mix in our 2nd episode of Cookilicious Kitchen Stories Podcast. You can listen to it here. 

If you’ve tried this Coriander Cumin Powder - Indian Spice Mix recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

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Coriander Cumin Powder/Dhaniya Jeera Powder

Make this must-have pantry item - coriander-cumin powder at home. Ground cumin or jeera powder and ground cilantro or dhaniya powder is a key ingredient in many recipes. This vegan spice-mix made in 15 minutes, can be added to any dish to uplift it and give it some aromatic flavors!

4.82 from 11 votes

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Course: spice powder

Cuisine: Asian, Indian

Prep Time: 5 minutes

Cook Time: 7 minutes

Cooling time: 10 minutes

Servings: 36 teaspoons

Calories: 17.04kcal

Author: Priya Lakshminarayan

Equipment

high power blender

Ingredients 

1x2x3x

• ▢ 1 cup cumin seeds
• ▢ 1 cup coriander seeds

Instructions

• Dry roast cumin seeds in a pan on a low flame. Need to roast till you get a faint aroma from the cumin seeds and it turns little darker. Keep stirring continuously so that all the seeds are evenly roasted.
• Take it out on a plate and let it cool. Once it's cooled down completely, transfer it to a dry high power blender and make a coarse or fine powder.
• Dry roast coriander seeds next in the same way till they let out a fragrance and turn darker.
• Take it out on a plate and let it cool. Once it's cooled down completely, transfer it to a dry high power blender and make a coarse or fine powder.
• One cup of cumin/coriander seeds will yield about ¾ cup of ground spice. Store in a clean and sterile glass Jar tightly sealed. Use it in any recipe that calls for coriander-cumin powder. It tastes great in curries, gravies, salads, stir-fries, rice dishes, stews, soups, dips, chaat, drinks, etc.

Notes

You can roast the cumin seeds and coriander seeds in the microwave as well. Microwave in 30-second intervals for 3 minutes. Cumin powder can be used as a substitute instead of cilantro powder or vice versa. But it will not be an exact replacement.

You can just mix both dhaniya and jeera powder and store it together. Sometimes you can also add other spices like cloves, poppy seeds, curry leaves, and bay leaf to this Indian spice mix. There is no need to roast them though. 

While the whole spices can be stored in the freezer for up to three years, the ground spices stay good for up to six months. Do not store small amounts of spices in the fridge or freezer, as this will trap humidity once it's opened.

To maximize the shelf life of ground coriander and cumin, store in a cool, dark cupboard, away from direct heat or sunlight in containers with tight-fitting lids.

Be careful to not burn the spics, else they will taste bitter. After roasting immediately transfer to a plate so that it cools down. Do not keep it in the pan even though you have turned off the gas. The heat in the pan will burn the spices. Also, there is no need to sieve these powders.

While these seeds are now easily available in any leading grocery stores, I suggest you visit any Asian grocery store to buy them in bulk and then use it as needed. Just use crisp and good quality whole coriander and cumin seeds for making these spice powders.

Nutrition

Calories: 17.04kcal | Carbohydrates: 2.45g | Protein: 0.77g | Fat: 1.01g | Saturated Fat: 0.06g | Sodium: 5.44mg | Potassium: 77.82mg | Fiber: 1.22g | Sugar: 0.06g | Vitamin A: 35.28IU | Vitamin C: 0.68mg | Calcium: 41.62mg | Iron: 2.21mg

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