Drana Ground Coriander 500 g
Drana Ground Coriander 500 g
✨ Mild, citrusy ground coriander for everyday cooking
Ground coriander brings a gently sweet, citrusy warmth to your cooking, rounding out spices without overpowering the dish. It’s a staple in many Asian and Middle Eastern kitchens, especially when you want a balanced, aromatic base.
Use it early in cooking to let the flavour bloom in oil, onions, or sauces, or stir a pinch in at the end for a fresher, brighter coriander note. It pairs naturally with cumin, turmeric, garlic, ginger, chilli, and coconut-based sauces.
✅ Key features
- Adds mellow, citrus-like warmth that softens sharper spices and acidity
- Ground format blends smoothly into curries, marinades, soups, and sauces—no grinding needed
- Great for building flavour early: briefly toast in a dry pan or warm in oil to deepen aroma
- Helpful for balancing rich dishes (cream, coconut, butter) and hearty vegetables (potato, chickpea, lentil)
- Easy to control: start with a small amount and layer to taste, especially in mild curries
🍽️ How to use
- Bloom with cumin and turmeric in hot oil before adding onions for a fragrant curry base
- Stir into yoghurt or coconut milk marinades for chicken, paneer, tofu, or vegetables
- Add to lentil or chickpea soups and stews to round out earthy flavours
- Mix into spice rubs for roasted potatoes, cauliflower, or carrots
- Finish tomato-based sauces with a small pinch for a gentle citrus lift
👩🍳 Try our original recipes
- Recipe for Aloo Matar
Aloo Matar is a classic dish in Indian cuisine. - Chicken Korma Curry (Creamy, Mild Indian-Style Curry)
Chicken korma is a rich, gently spiced curry known for its velvety sauce made with yogurt, cream, and ground nuts.
🧾 Ingredients
coriander
May contain traces of: MUSTARD, GLUTEN, CELERY
🧾 Nutrition facts
Energy (kJ)- 1311 kJ
Energy (kcal)- 313 kcal
Fat- 18 g of which saturated 0.9 g
Carbohydrates- 26 g of which sugars 25 g
Proteins- 12 g
Salt- 0.08 g
✨ Final touch
Did you know ground coriander often tastes more citrusy and mellow than coriander leaves, which can be sharper and more herbal?

Coriander (Cilantro): The Fresh Herb and Warm Spice That Makes Good Food Taste Finished
Coriander is one of those ingredients that can change the whole impression of a dish with almost no effort. The key is knowing which form you’re using—fresh leaves and stems (often called cilantro) or dried coriander seeds—because they behave differently, taste different, and belong at different moments in cooking.

Coriander (Cilantro) in Asian Cooking: Flavor, Uses, Pairings, and Practical Tips
Coriander is one ingredient with two very different personalities: the fresh herb (often called cilantro) and the dried seeds used as a spice. Learn what each one tastes like, when to add it, and how to get that bright, authentic “Asian” lift in curries, soups, noodles, and rice.

Ground Coriander: Flavor, Pairings, and How to Use It in Asian Cooking
Ground coriander is an easy-to-overlook spice that quietly makes dishes taste more “finished”. It softens harsh heat, lifts citrusy notes, and helps connect bold aromatics in curries, soups, marinades, and stir-fries—if you add it at the right moment.
| Manufacturing company | Drana, s.r.o. |
|---|---|
| Address | Českých Bratří 313 Náchod 54701 Czech Republic |
| objednavky@drana.cz |




