Stand-up pouch
Coriander Seeds
₹20
Free shipping on orders of ₹499 or more
Kokora Coriander Seeds: whole dhaniya with a mild, citrusy flavour for toasting and grinding into masalas, tadkas and pickles.
- Packaging
- Stand-up pouch
- Availability
- Sold out
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Coriander Seeds
- Net quantity
- 50g: 50g
- 100g: 100g
- 200g: 200g
- MRP
- 50g: ₹20 (inclusive of all taxes)
- 100g: ₹38 (inclusive of all taxes)
- 200g: ₹77 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Coriander seeds (dhaniya)
- Allergen information
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Coriander Seeds are whole dhaniya: small, round, pale-brown seeds with a mild, citrusy, slightly nutty flavour. Whole seeds keep their aroma well, and toasting and grinding them at home gives a fresher coriander powder than one bought ground.
Coriander seed is the base of sambhar and rasam powders, garam masala, chole masala and most home-made curry blends. Coarsely crushed, it goes into achar, pakoras, kadhai paneer and dry sabzis like bhindi and aloo, and whole seeds can go into a tadka with cumin.
Tip: dry-roast the seeds in a pan over low heat for 2 to 3 minutes, until they darken slightly and smell toasty, then cool before grinding.
- Best for
- Sambhar powder, rasam powder, garam masala, kadhai paneer, achar, aloo sabzi, chole masala
- How to use
For a curry or sabzi serving four (about 500 g of vegetables or meat), use 1 to 2 teaspoons of freshly ground or coarsely crushed seeds. For masala blends, dry-roast the whole seeds before grinding. Keep any ground coriander in an airtight jar and use it within a few weeks.
