Dhania jeera powder is an important spice blend in West Indian cooking where it is most commonly used to flavor vegetable, bean curries and chaats. This fantastic and aromatic spice powder can also be used in sprinkling over salads, fruit chaats, buttermilk or a cup of plain yoghurt. It is also popularly added in flavoring pickles, curries and chutneys. It is an essential ingredient of many curries and gravies like fish pulusu (fish cooked in tamarind sauce), mutton kofta curry, palak rice etc as it has a mild aroma instigating the appetite. It is also best to have the fresh roasted coriander-cumin seeds in a pepper mill which you can place on the dining table and when required you or your family can use them any time.
Dhania powder acts as a thickener. Roasted coriander seeds are the main ingredient of the two south Indian dishes: sambhar and rasam. Coriander seeds are boiled with water and drunk as indigenous medicine for colds. Dhania powder forms an integral part of Indian cuisine as it has a natural taste, aroma and health benefiting features and is appreciated for its fragrant, flavor and culinary value. Processed in hygienic conditions, the dhania seeds are absolutely free from any foreign odor, taste and adulteration. Coriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice.
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