HOMEMADE DHANIA POWDER

 

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This Recipe Makes 1kg Ground Dhania (Coriander)

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Dhania or Coriander powder is one of the world’s oldest spices It is viewed as both a herb and a spice. Coriander or Dhania is also known as cilantro or Chinese parsley. The seeds are roasted & then grounded. This holds the aroma of the seeds. If you’re always one to purchase ground dhania it’s time to start preparing your very own Homemade Dhania Powder.

The seeds have a lemony citrus enhancement when crushed, because of terpenes linalool and pinene. It is portrayed as warm, nutty, fiery, and orange-enhanced.

This spice is often used in most of the Indian dishes.

Homemade Jeera Powder Ingredients:

• 1 kg dhania (coriander) seeds

Method:

1. 1. Firstly empty out the dhania (coriander) seeds into a large pot.
   2. 
   3. Place the pot on the stove top on medium high heat. Using a large spoon, begin stirring the dhania seeds around, allowing them to toast for ±5 minutes. There will be a change in colour as the seeds will begin to slightly darken.
   4. Once the dhania (coriander) seeds have toasted, empty into a large bowl to cool down a bit.
   5. Next, use any electric grinder that you may have. I used a coffee grinder as I find it does an excellent job because I add little quantities at a time when grinding.
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   7. Grind the seeds until it is all crushed into powder form.
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   9. Viola. Homemade Dhania Powder is all done & ready to be added to your spice rack.
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   11. Take note, if you’re using a coffee grinder, do not over fill it, also allow for the grinder to cool down during intervals before grinding more seeds.
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   13. Your house will be infused with this aromatic spice which is actually kind of addicting.
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   15. I prefer to prepare it in large quantities as this saves time in the long run & being Indian, I am always using this spice in most of my dishes. You can prepare large quantities like this & freeze the rest to use whenever your everyday use containers needs a refill again.
   16. I basically just empty them into a plastic bag, label the bag & place it into a huge container – I also place bags of my jeera powder & garam masala in the same container. This prevents any other stock in your freezer from puncturing the bag, spilling all your hard work & obviously causing a whole lot of uncalled mess.
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