Spice
Ground coriander
Also called coriander seed powder, dhania powder, kindzis tesli, coriandre moulue
The dried seed of the coriander plant, ground to a tan powder. It tastes nothing like the fresh leaf.
Origin
The eastern Mediterranean and West Asia; used from India to Georgia to Mexico.
Flavour
Warm, citrusy, a little floral and nutty. Mild on its own, it rounds out other spices.
How it is made
Whole seeds are dried, sometimes toasted, and milled.
How to use it
Georgian walnut pastes, bean dishes and meat fillings lean on it. Add to curry bases, rubs and sausages. Toast whole seeds and grind them yourself for a brighter result; ground coriander fades within months.
Storage
Airtight, dark, cool. Replace after six months.
Recipes using it
Mici
Mici (mititei)
Romanian grilled skinless sausages: beef and pork with garlic, bicarbonate and spices, charred and eaten with mustard and bread.
Easy
Lobio
ლობიო
Georgian red beans stewed with onion, garlic, walnuts, coriander and fenugreek, served warm with cornbread and pickles.
Easy
Chakhokhbili
ჩახოხბილი
Georgian chicken stewed in its own juices with onions, tomatoes and a late shower of coriander, basil and parsley.
Easy
Pkhali
ფხალი
Georgian spinach and walnut pâté, seasoned with garlic, coriander, fenugreek and vinegar, dotted with pomegranate.
Easy
Badrijani nigvzit
ბადრიჯანი ნიგვზით
Georgian fried aubergine slices rolled around a garlicky walnut paste and finished with pomegranate seeds.
Easy
Samosa
समोसा
Punjabi samosa: a short, ajwain-scented pastry folded into a cone around spiced potato and peas, fried slowly until blistered and crisp.
MediumMedium heat
Palak paneer
पालक पनीर
Spinach blanched, blended and cooked briefly with onion, tomato, ginger and garlic, with cubes of paneer folded through at the end.
Easy
Chicken korma
मुर्ग़ कोरमा
Mughlai korma: chicken braised slowly with whole spices in yoghurt, deep-brown onion and a paste of cashews and almonds. Rich and fragrant, not sweet.
Medium
Pav bhaji
पाव भाजी
Mumbai street pav bhaji: potato, cauliflower, peas and pepper mashed on a hot pan with tomato, butter and spice, eaten with butter-toasted soft rolls.
EasyMedium heat
Idli sambar
இட்லி சாம்பார்
Soft steamed cakes of fermented rice and urad dal, served with sambar, a sour lentil and vegetable stew with tamarind and a mustard-seed tempering.
MediumMedium heat
Chicken tikka masala
चिकन टिक्का मसाला
Yoghurt-marinated chicken tikka charred under the grill, then simmered in a smooth, spiced tomato and cream sauce. The British curry-house classic.
Medium
Moo satay
หมูสะเต๊ะ
Thin strips of pork marinated in coconut milk, turmeric and coriander, skewered and grilled, with peanut sauce and ajad, a sweet-sour cucumber relish.
Medium
Halal snack pack
Hot chips under shaved doner meat and melted cheese, with garlic, chilli and barbecue sauce over the top. The kebab-shop box, made at home.
Easy
