Only grind what you need.
Keeping coriander whole helps to preserve its essential oils and flavor, so avoid pre-grinding your coriander in big batches.
BESTSELLER
Nandini Coriander (New Weight, Cookbook)
Regular price
$12.50
Sale price
$12.50
Regular price
Our cult favorite coriander is lemony, nutty and floral like you've never had before. Crisp like fresh linens, and bursting with zesty aromas. Customers have been known to keep a jar close by for regular inhaling and tasting, I swear it's calming!
What we’re cooking
-
Bhindi Masala or "spiced okra"
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Roasted Carrots
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Pesticide-free
Regeneratively grown
No irradiation
Cooking Tips
Try coriander in baking and sweets.
Nandini Coriander’s citrusy notes work well in cakes, as well as toasted and steeped in milk for cream-based desserts.
Brew a soothing cup of CCF tea.
Add 1¼ cups water and ¾ teaspoon each coriander, cumin, and fennel seeds in a saucepan, bring to a boil, cover, let steep for 10 minutes, strain, and enjoy.
Make an easy spice rub for veggies & meats.
Pulse 1½ teaspoons each cumin, coriander, black pepper, and fennel seeds and ¼ teaspoon ajwain into a coarse powder. Then, mix with 1½ teaspoons fine sea salt. Use to season potatoes, Brussels sprouts, salmon, lamb chops, and more.
Ingredients
100% Nandini Coriander
Allergen warning: Groundnut, Cotton
Shipping & Returns
Domestic US: We’ve updated our shipping model to be more accessible to folks who just want to restock a tin or two. Here's how our weight-based tiered shipping works:
$6 — under 0.5 lb aka most orders with 1-2 base tins
$7.50 — between 0.5 and 1 lb aka most orders with 3-4 base tins or 1 chef tin
$9 — everything else! Shipping is free if your cart value exceeds $75!
For more information and our return policy, click here!
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Nandini Coriander (New Weight, Cookbook)
Regular price
$12.50
Sale price
$12.50
Regular price
Grown in
Shedubhar, Gujarat
Nandini is a variety of coriander native to Gujarat, favored for its long-lasting fragrance, large size, and vibrant color. It is lemony, deliciously nutty when toasted, and has a floral-herbal aroma, warm like a sunny meadow
Our coriander is grown on the 20-acre Sakariya family farm, amidst custard apples, guavas, millet, and heirloom wheat, and is named after the family’s beloved cow, Nandini, the undisputed matriarch of their regenerative farm.
The Sakarias have been farming for six generations, and follow zero-budget natural farming methods that minimize outside inputs. While the state government has pushed for monocropping of coriander, Dharmesh continues to intercrop, resulting in improved water retention and thriving plants.
Their methods have evolved with time: the fields are irrigated instead of rain-fed and tractors have replaced bullock carts for tilling the land, but their philosophy remains the same: nurture the soil and ecosystem, and the produce will flourish.
Customer Reviews
Recipes For You
All the delicious ways to use this spice!
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