Where to buy coriander (dhania) in Los Angeles?

The short answer: Anoras Cash N Carry, 567 S Fairfax Ave, Los Angeles, CA 90036 — we stock fresh coriander leaves (cilantro), whole dhania seeds, and ground coriander powder in sizes from a 200-gram home pack to an 800-gram family jar, with brands like Laxmi, Rani, Dhanraj, Desi Kitchen, and organic Jiva. Open daily 10 AM–9 PM, delivered inside a 10-mile radius (10 AM–8 PM, free over $99). Call 323-272-3617 or shop anorascashncarry.com.

Coriander is the quiet workhorse of an Indian kitchen. Cumin gets the attention, but dhania powder is the spice that gives most curries their body, and dhania-jeera together are the base of more recipes than any other pair. Here's how to sort out the three forms — seeds, powder, and fresh leaves — and exactly which packs we keep on the shelf.

Is coriander the same as cilantro?

This trips up almost everyone in an American kitchen, so let's clear it up first. It's the same plant — Coriandrum sativum — but the words split by country. In the United States, "cilantro" means the fresh green leaves and "coriander" means the dried seeds and the spice ground from them. In India, the UK, and most of the world, "coriander" (or dhania) covers both — the leaves and the seed.

So when an American recipe says cilantro, it wants the fresh herb. When an Indian recipe says dhania, read the context: dhania patta or "fresh coriander" is the leaf, while "coriander powder" or "dhania powder" is the ground seed. They taste like two different ingredients, too — the leaves are bright and citrusy-green, the seed is warm, nutty, and gently sweet. You'll often use both in the same dish.

Coriander seeds vs. coriander powder: which do I need?

Whole seeds are round, pale-tan, and a little hollow. You buy them to dry-roast and grind fresh, or to crack coarsely for pickles, chutneys, and spice blends. Toast them in a dry pan for 30–40 seconds until they smell like warm citrus, cool them, and grind — freshly ground coriander is sweeter and rounder than anything from a jar, and it's the single easiest upgrade to your cooking.

Powder is for everyday body and volume. Coriander powder is the spice you add by the tablespoon, not the teaspoon — it thickens and mellows a curry, balances chili heat, and rounds out sabzis, dals, and marinades. Because you use so much of it, most homes keep powder on hand and reach for seeds when a recipe specifically asks, or when they want to grind their own.

The honest answer for most cooks: keep powder for daily cooking and a small bag of seeds for roasting. If you only buy one, buy powder — but buy a size you'll finish in about six months, because ground coriander fades faster than whole seed.

Coriander powder (ground dhania) we stock

• Laxmi Coriander Powder 400 Gm — the everyday workhorse, about $3.85. This is what most Anoras regulars buy.
• Rani Coriander Powder 14 Oz — a large economy jar, about $8.80, for households that go through dhania fast.
• Dhanraj Coriander Powder 400 Gm — freshly ground and aromatic, about $4.40.
• Jiva Organics Coriander Powder 200 Gm — certified organic, about $5.50, for cooks who buy organic across the board.

Whole coriander seeds (dhania) we stock

• Laxmi Coriander Seeds 400 Gm (Non-GMO) — a quality mid-size pack, about $7.70.
• Laxmi Coriander Seeds 800 Gm — the family/restaurant pack, about $8.80, cheaper by the ounce; keep it sealed and out of light.
• Rani Coriander Seeds 8 Oz — a convenient jar, about $6.60.
• Jiva Organics Coriander Seeds 200 Gm — certified organic whole dhania, about $5.50.

What about fresh coriander leaves?

Fresh coriander — cilantro, dhania patta — is the finishing herb that ties an Indian meal together: a handful torn over dal, blended into green chutney, scattered on chaat, folded into raita. It's a different job from the seed, and no amount of powder replaces that bright, green top note.

We keep it in produce, sold by the bunch — fresh Cilantro (dhania) for about $0.55 a bunch, which is a fraction of what most LA supermarkets charge. To keep it alive at home, trim the stems and stand the bunch in a glass of water in the fridge like a bouquet, loosely covered; it'll last a week or more.

How much coriander powder should I use?

Coriander is a forgiving, background spice, so you can be generous. A rough guide for a curry that serves four: 1 to 2 tablespoons of coriander powder, often paired with 1 teaspoon of cumin — that dhania-jeera ratio of roughly two parts coriander to one part cumin is the backbone of North Indian home cooking. For dals and sabzis, start with a teaspoon or two and adjust. Unlike chili or garam masala, it's hard to overdo coriander; it mostly adds thickness and a mellow, citrusy warmth.

Pair it with our jeera (cumin) and a good turmeric and you've got the three-spice base for most everyday Indian cooking.

How do I store coriander so it stays fresh?

Buy whole over ground when you can, and keep both in a sealed glass jar out of sunlight — label the jar with the date. Whole coriander seeds hold their aroma for about a year; powder is noticeably duller after six months. If you buy the 800-gram Laxmi seed pack, decant a working amount into a small jar and keep the big bag sealed inside a second bag or airtight container. Heat, light, and air are the three things that flatten a spice — a cool, dark cabinet beats a shelf by the stove.

Do you deliver coriander in Los Angeles?

Yes. We deliver anywhere inside a 10-mile radius of 567 S Fairfax Ave — Beverly Hills, West Hollywood, Mid-City, Koreatown, Larchmont, Hancock Park, Culver City, Century City, Miracle Mile, and most of Silver Lake and the eastern Westside. Delivery runs 10 AM–8 PM daily. Minimum order $35.97, $7.98 flat fee, free over $99, and it's our own drivers on the road. Order by mid-afternoon and you'll usually see it that evening. Store hours are 10 AM–9 PM every day if you'd rather come in — we're in the Fairfax District, one block off Wilshire.

Browse our full Spices & Masalas collection, or start at anorascashncarry.com. Mapping out a first trip? Our Indian grocery store in Los Angeles page has directions, parking, and what to expect on the shelves.

Frequently asked questions

Is coriander the same as cilantro?
It's the same plant, Coriandrum sativum. In the US, "cilantro" means the fresh leaves and "coriander" means the dried seeds and the spice ground from them. In India and the UK, "coriander" (dhania) covers both the leaf and the seed.

Is dhania the same as coriander?
Yes. Dhania is the Hindi word for coriander. Dhania seeds are coriander seeds, dhania powder is ground coriander, and dhania patta is fresh coriander (cilantro) leaves.

Should I buy coriander seeds or coriander powder?
For daily cooking, powder is easier and you use a lot of it — buy a size you'll finish in about six months. Keep a small bag of whole seeds too, for dry-roasting and grinding fresh or for pickles and chutneys. If you only buy one, buy powder.

How much coriander powder do I use in a curry?
About 1 to 2 tablespoons for a curry serving four, usually with roughly half as much cumin. Coriander is a mild, thickening spice, so it's hard to overdo.

Where can I buy coriander in Los Angeles?
Anoras Cash N Carry at 567 S Fairfax Ave, Los Angeles, CA 90036 stocks fresh coriander leaves, whole dhania seeds, and coriander powder from Laxmi, Rani, Dhanraj, Desi Kitchen, and organic Jiva. Open daily 10 AM to 9 PM, with delivery inside a 10-mile radius from 10 AM to 8 PM.