Coriander Cumin Powder

Depending on the region, this mix is known by various names, such as dhana jeera in Gujarati kitchens, dhaniya jeera in Hindi-speaking kitchens, dhane jire in Marathi kitchens, and kothamalli jeeragam in South Indian kitchens. It is used in almost every region on a daily basis, and hence has region-specific names, as it is not a specialty spice but rather a starting point for many Indian dishes. The ratio here matches traditional recipes: more coriander than cumin, since coriander's citrusy, floral note complements cumin's earthier, more assertive one rather than competing with it.

What is it?

Cumin and coriander, cryogenically ground, without any other ingredients.

What is unique about it?

Arguably the most widely-used spice mix in Indian home cooking, closer to salt and pepper than a speciality masala. Coriander is listed first, matching the traditional order, with more coriander than cumin by weight, so the blend leads citrusy and floral, with cumin's earthiness underneath.

Why choose Shaman?

Two ingredients, both named, nothing folded into a vague "spices" line. No added colours or preservatives, easy to verify on a two-ingredient product. Coriander is especially volatile when ground, so keeping it cold rather than heat-processing it matters more here than in most blends.

How do you use it?

Add it at the beginning of dal, sabzi, or curry while cooking with hot oil or ghee, allowing it to bloom first. Add to gravy with other spices, since most Indian dishes take it for granted that it is already in the gravy. Add a pinch to raita, buttermilk, or fruit chaat for a traditional digestive finish.

What foods does it pair well with?

Dal, sabzi, and vegetable curries, where it's often the first spice added; raita and buttermilk, used sparingly as a finish; and fruit chaat, as a light finishing touch.

What's in it?

Coriander and cumin. Nothing else.

How is it made?

Cryogenically ground, meaning the spices are kept below their brittle point during grinding. Coriander loses its aroma quickly when ground at room temperature; cold-grinding keeps this blend smelling fresh rather than dusty.

What are the characteristics of a good quality coriander cumin powder?

A good batch will have a bright, citrusy top note from coriander and a warm, earthy bottom note from cumin, and no one will have a flat smell. The colour should be a natural light brown, and the ingredients listed as only coriander and cumin, with nothing to fill the space.

What is the best way to store it?

Store in a cool, dry place in an airtight container, out of direct sunlight. Unlike a hardier whole-spice mix, a tightly sealed lid between uses is more important for ground coriander, as it loses its aroma more quickly.

Is it good for everyday cooking?

Yes, it is used every day in a big portion of Indian households and also by the tablespoon in a curry base. There is no added salt, so it is naturally low in sodium at 113mg per 100g.