Turmeric vs. Coriander Powder: Key Differences, Benefits & How to Use Them Right
In Indian kitchens and across many global cuisines, turmeric powder (haldi) and coriander powder (dhania powder) are staple spices. While they may both appear as everyday ingredients, each carries distinct flavors, health benefits, and culinary uses. Understanding their differences can help you make better choices in cooking and in health-conscious living. 1. Origin and Botanical Identity Turmeric is derived from the root of the Curcuma longa plant, a member of the ginger family. It is dried and ground into a deep golden-yellow powder known for its earthy, bitter flavor and vibrant color. Coriander powder , on the other hand, comes from the dried seeds of the Coriandrum sativum plant. The seeds are roasted and ground to produce a light brown powder with a warm, citrusy aroma. 2. Flavor and Aroma Profile Turmeric: Slightly bitter, earthy, and pungent. It doesn't dominate a dish but gives a warm undertone and golden color. Coriander: Mildly sweet, warm...