Are dhaniya and Kothmir the same?

In this brief guide, we will address the query, “Are dhaniya and Kothmir the same?” We will also discuss the other names of coriander in different Indian languages and where they originated from. Moreover, we will also talk about their taste, how we can grow them, and if jeera powder and dhaniya powder are the same.

Are dhaniya and Kothmir the same?

Yes, dhaniya and kothmir are the same. Dhaniya is the Hindi name for coriander while coriander is referred to as kothmir in the Marathi language. 

Coriander can be known by multiple names in different parts of India. Regardless, if you say dhaniya, kothmir, coriander, cilantro, or Chinese parsley they all mean the same thing.

What are other names of coriander in different Indian languages?

Since India is a multilingual country there are many other names for coriander in different languages in different parts of India:

MalayalamKothumpalari bija
MarathiDhana, Kothmir

Where did dhaniya originate from?

Coriander herb, also known as dhaniya or kothmir in India is now native to Southern Europe and was imported from the east by the Romans. Coriander originated from Italy but today it has spread out to different parts of the world. 

It is widely cultivated in the Netherlands, Central and Eastern Europe (including Russia and Hungary), the Mediterranean (including Morocco, Malta, and Egypt), North Africa, China, India, and Bangladesh.

What does dhaniya or kothmir taste like?

Coriander has a very nutty and lemony flavor with a floral aroma. It adds a bit of that tangy flavor to your recipes. Its mild flavors add a unique taste to your recipes without overpowering the other spices. Coriander has a very unique smell with a blend of earthy, lemony, and spicy aromas.

Coriander’s fresh and unique taste and its ability to go well with any dish is the reason why it is one of the most loved spices in the world. While cilantro has a flavor that is both complex and delicate, with hints of pepper, mint, and lemon, the flavor of coriander is sweet and aromatic, with a hint of citrus.

How can we grow dhaniya or kothmir?

If you’re growing dhaniya for the seeds, it is important to prepare them well before taking them to the field. Prepare the seeds by gently crushing and soaking them in water overnight before sowing. Let the seeds dry and sow them in moist, cool, and well-drained soil during early spring. 

Plant the seeds in rows with appropriate spacing (about 8 inches apart) and half-inch depth. Keep irrigating the fields regularly until the coriander plant nears maturity. 

When they reach maturity, the feathery leaves quickly lose their distinctive flavor and sprout tiny white umbels of flowers on top. Those white blossoms mature into coriander seeds. Let the entire plant dry and harvest the seeds when they are light brown. 

Make sure the seeds are completely dry before you harvest them. Cut the heads, wrap them in a paper bag to avoid the scattering and falling off of seeds and leave the seeds to completely dry in an airy spot with lots of sunlight. You can store the coriander seeds in a cool and dark place. You can save the seeds for sowing in the next season or you can use them to spice up your recipes.

For fresh dhaniya, you should harvest the leaves before they are 6 inches tall or before they start bolting. You can just pinch the coriander leaves starting from the tender stems and store them in the refrigerator for a few days before you can use them.

For more information on growing cilantro indoors, please click the link here.

Are dhaniya powder and jeera powder the same?

Dhaniya powder and jeera powder are not the same but they can be often used together in recipes or even mixed in ground form. Jeera powder is the cumin powder while dhaniya powder is ground coriander. These two spices always go together. You can just mix these two spices and store them for better utilization.


In this brief guide, we have addressed the query, “Are dhaniya and Kothmir the same?” We have also discussed the other names of coriander in different Indian languages and where they originated from. Moreover, we have also talked about their taste, how we can grow them, and if jeera powder and dhaniya powder are the same.


Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.