Ramganj Mandi Coriander Seeds | Sabut Dhaniya, Rajasthan

Ramganj Mandi coriander seeds (sabut dhaniya) are whole coriander seeds from Ramganj Mandi in Rajasthan, widely known as India's coriander capital. Crack one of these dhaniya seeds between your fingers and it smells warm and citrusy, closer to orange peel than anything herbal. Buy coriander seeds online here in 75 g and 250 g packs.

Why buy our Ramganj Mandi coriander seeds

• From the coriander capital: this region produces over 60% of India's coriander crop.
• Sweet aroma: the sandy loam soil and dry climate of Kota division give these seeds a sweet, layered aroma.
• Lower moisture: this means a longer shelf life and stronger flavour when you dry roast or crush the seeds fresh.
• Single origin: sourced directly from farmers and packed without blending or adulteration.

How to use dhaniya seeds

Whole coriander is the backbone of Indian cooking. Its warm citrus note is strongest when you roast or crush the seeds just before use. Here are the most common ways to use it.

• Dry roast and grind fresh for curries and gravies.
• Crush coarsely for marinades and pickles, where you want texture.
• Temper in oil with cumin seeds for a classic tadka.
• Add to homemade masala blends such as garam masala and sambar powder.

Pack sizes and storage

Choose a 75 g pack for regular home cooking or a 250 g pack if you grind your own masala. Whole seeds hold their aroma longer than ground coriander, so keep the seeds whole and grind small batches as you need them. Store them in an airtight container away from sunlight and moisture. Every batch is part of our whole spices range.

Pairs well with

Temper the seeds with Jodhpur cumin (jeera). When you want ready-ground dhania, use our coriander powder, made from the same Ramganj Mandi seeds. Find more spices from this state in the Rajasthan spice collection.

Sourced from Ramganj Mandi, Kota Division, Rajasthan
Also known as Sabut Dhaniya, Dhania Seeds, Sukha Dhaniya
Botanical name: Coriandrum sativum
Cleaned and sorted, free from dust and broken seeds
No blending, no adulteration, single origin

Dry roast whole seeds on low heat, then grind fresh for curries and gravies.
Crush coarsely and add to marinades for chicken, paneer, or fish.
Temper in oil alongside cumin and mustard seeds for a classic tadka.
Add whole seeds to homemade pickle masala for a citrusy depth.

12 months from date of packaging when stored in a cool, dry place.
Keep in an airtight container away from direct sunlight and moisture.
Whole coriander seeds retain aroma much longer than pre-ground powder.