Sabut Dhaniya-Whole Coriander-साबुत धनिया-Dhania Seeds-Dhaniya Sabut-Spices-For Make Your Food Delicious and Healthy

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Sabut Dhaniya-Whole Coriander-साबुत धनिया-Dhania Seeds-Dhaniya Sabut-Spices-For Make Your Food Delicious and Healthy

Dhaniya seeds, also known as coriander seeds, come from the Coriandrum sativum plant, which is a member of the parsley family. These small, round seeds are light brown or yellowish in color and have a warm, citrusy, and slightly nutty flavor profile. When used in cooking, dhaniya seeds add a unique depth to dishes with their mildly sweet and aromatic taste. They are commonly used in a variety of cuisines, including Indian, Middle Eastern, and Latin American, and are often ground into a fine powder or used whole to season curries, soups, stews, spice blends, and marinades. The seeds have a natural warmth and complexity that make them a key ingredient in many savory dishes.

Other Names
Chinese Parsley, Cilantro, Dizzycorn, Japanese Parsley
French: coriandre
German: Koriander
Italian: coriandolo
Spanish: cilantro, culantro
Arabic: kizbara
Burmese: nannambin (leaves), nannamzee (seed)
Chinese: hsiang tsai, yen-sui, yuen sai, yuin si tsoi (leaves)
Indian: dhanyia, dhuniah, kothimbir, kotimear, kotimli (seed), dhania patta, dhania sabz, hara dhania (leaf) Indonesian: ketumbar
Lao: phak hom pom
Malay: daun ketumba(r) (leaves), ketumba(r) (seed)
Sinhalese: kottamalli (seed), kottamalli kolle (leaves)
Tamil: kothamilee
Thai: pak chee (met)