Coriander Powder

Coriander powder is the seed of the coriander plant, dried and milled. It is mild, slightly sweet and nutty, and it is used in large spoonfuls where chilli is used in small ones, which is why it thickens and rounds out a gravy. It goes into chole, rajma, aloo gobi, Chettinad masalas and the base of most North Indian curries.

Plain dhania powder is the one most recipes mean. Dhana jeera, a ready blend of coriander and cumin, is used across Gujarati kitchens in dals, shaak and kadhi, and saves measuring two jars every time. Cooks who want the freshest taste buy coriander seeds, toast them until they smell of orange peel, and grind a week's worth at once.

Coriander powder burns faster than you would expect for such a mild spice, so add it once the onions are golden and keep the heat moderate. A fresh pack smells sweet and lemony, and one that smells of dust is due for replacing. Pair it with cumin powder and turmeric from the same ground spices shelf.