Rajasthani Coriander Cumin Powder | Dhana Jeera Powder

Rajasthani Coriander Cumin Powder (Rajasthani Dhana Jeera Powder)

Hathi Masala Rajasthani Coriander Cumin Powder is made from green coriander seeds sourced directly from farms in Rajasthan, known for producing seeds with stronger natural oils and a more pungent aroma than standard varieties. The coriander and cumin are cleaned, roasted, and ground separately at controlled temperatures, then precision-blended in the right ratio. This is not an everyday dhana jeera for light dal. It is a bolder, more aromatic blend built for rich gravies, heavy curries, and regional dishes where the spice needs to stand out. No artificial colour. No additives. Available in   500g, 1kg, 5kg, and 20kg.

Why Use Hathi Masala Rajasthani Coriander Cumin Powder?

- Seprately grinded 

- Lab Tested for 20+ Parameters

- Sourced from Rajasthan

- Hygienically packed

- No Artificial Additives or dyes

- FSSAI and ISO 22000 certified

What Is Rajasthani Coriander Cumin Powder?

Rajasthani Coriander Cumin Powder is a ground mixture of green coriander seeds from Rajasthan and cumin seeds, made specifically for dishes that require a stronger, more assertive spice base. The active volatile compound in coriander is linalool, which gives the earthy-citrus aroma. Cumin contains cuminaldehyde, which gives it a warm, nutty depth. Rajasthani green coriander seeds are younger, oilier seeds that retain higher linalool content than the standard fully-dried seeds used in everyday dhana jeera blends. The result is a Rajasthani Dhana Jeera Powder with a noticeably deeper aroma and a bolder flavour that does not get lost in heavy, spiced gravies.

Sourcing and Origin

Hathi Masala sources whole green coriander seeds directly from trusted farmers in Madhya Pradesh and Rajasthan. These are one of India's highest coriander-growing regions. The dry climate and nutrient-rich soil of Rajasthan are ideal for growing green coriander seeds with high essential oil content. The seeds from this region are greener and more aromatic than traditional brown coriander seeds.

Cumin seeds are sourced from Gujarat, one of India's largest cumin-growing states. It’s well-known for jeera with high cuminaldehyde content and a deep fragrance.

Both seeds are machine-cleaned through a 9-step purification process. This process removes dust, stones, and impurities before processing. Seeds that don’t meet the required standards are rejected before grinding.

Why Separate Grinding Matters More than Traditional Grinding

There are some differences between coriander and cumin seed, including physical structure, aroma, and chemical composition. The coriander seed is soft, so when it is crushed with the hard cumin seed, its citric flavor may escape.

Hathi Masala grinds coriander and cumin seeds separately at their optimal temperatures using controlled cold grinding. The seeds preserve their natural essential oils and save them from evaporating during the process. Once both are ground to the right consistency, they are blended in the correct 2:1 ratio. For Rajasthani Dhana Jeera Powder, the blend leans on the stronger aromatic profile of green coriander seeds. 

How to Use Rajasthani Coriander Cumin Powder

Gujarati Undhiyu: Add 1-1.5 teaspoons of Dhana Jeera powder to stuffing masala mix. Vegetables used in undhiyu and methi muthiya require dhana jeera for improved taste. The Rajasthani version of dhana jeera powder works best for this slow-cooking Gujarati dish.

Rajasthani Dal Baati: Bled 1-1.5 teaspoons into the stuffing of batti or dal masala mixture. The stronger flavor of Rajasthani dhana jeera powder complements this dish perfectly.

Aloo Tikki: Add 1 teaspoon of dhana jeera powder to the mashed potato mixture before making tikki. The powerful flavor of the Rajasthani version of dhana jeera powder will add flavor to the tikki, rather than using special dhana jeera.

Heavy Curries and Gravies: Use 1-1.5 teaspoons of dhana jeera in your favorite curries & gravies such as Shahi Paneer, Kadhai sabji, or Rajma. Its strong aroma withstands in the presence of other spices like garam masala & red chili.

Stuffed Parathas: For Stuffed Parathas: Add 1 teaspoon of dhana-jeera powder to the stuffing of paratha. The strong taste of the Rajasthani version of dhana jeera powder matches well with stuffed parathas.

Nutritional Information

Nutritional values are indicative. Exact values may vary by batch.

Differences between Rajasthani and Special Coriander Cumin Powder?

Quick tip: If you want a dhana jeera for your daily cooking, the Special Coriander Cumin Powder is a good choice. If you cook strong spice profiles, the Rajasthani variety is built for that.

Quality You Can Trust

Hathi Masala has been part of Indian spice manufacturing since 1952, made by Gandhi Spices Pvt. Ltd. in Rajkot, Gujarat. Rajasthani Coriander and cumin seeds are machine-cleaned and ground separately at controlled temperatures. After grinding, they blended together in appropriate portions. Every batch undergoes a 9-step purification process and is lab-tested for purity, fragrance quality, and safety. It processes without any human contact at any stage.

- FSSAI Certified and ISO 22000 Manufacturing

- Lab Tested Every Batch

- Cryogenic Ground at -150°C, No Heat Damage

- Hygienically Packed, Dedicated Sterilization Facility

- Flavour-Locked 3-Layer Packaging

Buy Hathi Rajasthani Coriander Cumin Powder online. Available in 500g, 1kg, 5kg, and 20kg packs to suit your kitchen or bulk needs. 

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