Badia Coriander Ground Spice, 1.75 oz

Ground coriander brings the citrus-and-floral side of curry powder, the perfume of a Moroccan tagine, and the lift in a Yucatecan recado. It's the dried, milled seed of the cilantro plant — and it cooks completely differently from the fresh leaf.

Common Uses

Build garam masala, sambar powder, and South Indian curry pastes. Season lamb kafta, chicken shawarma, and beef kibbeh across the Levant. Stir into Mexican salsa verde, pozole broth, and pork adobo. Add to chermoula and harissa for North African seafood and grills.

Cuisine Context

Indian and Middle Eastern cooks reach for coriander daily — it's structural, not optional. Mexican cuisine uses it in recados and adobos for color and aroma. Across the Mediterranean, it shows up in spice rubs for grilled fish and roasted vegetables.

Pro Tip

Bloom ground coriander in ghee or olive oil for 20 seconds before adding onions. The fat carries its citrus oils through the entire dish instead of leaving them on the surface.

Ships from Doral, FL.