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Single-Source

CHAMBAL CORIANDER

CHAMBAL CORIANDER

Shaped by the unique terroir of the region's black soil, formed by the Chambal River, this coriander offers a striking balance of bright citrusy zing, delicate floral notes, and a warm, nutty finish.

It adds a remarkable depth and complexity to your dishes, from savory stews and curries to chutneys, fresh salads, sauces, and even baked goods. 

Cultivated on the Gautam family’s ancestral land for nearly two decades alongside three different indigenous wheat, flax seeds, chickpeas, and corn.

ORIGIN: Khera Rudhda, Rajasthan     |     HARVEST: Feb 2024

FARMER COMPENSATION: 3x the market price
•    Market price (Feb 2024): $1.13
•    Koshna compensation: $3.20

Size
$11.00 USD
$11.00 USD
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We are committed to delivering safe, pure spices that exceed FDA standards. Each spice is lab-tested and certified free from harmful chemical fertilizers, pesticides, fungicides, coloring dyes, heavy metals, microbes.

"Wow! Incredibly fragrant and zingy. I fell in love with this coriander as soon as I opened the jar" - Mara

RECIPE INSPIRATION

  • Roasted Root Vegetable

    Roast butternut squash, parsnips, beets, Chambal Coriander, Banas Cumin, olive oil, marjoram, finish with balsamic glaze.

  • Soup

    Saute onions, garlic, ginger, carrots with Coriander seeds, Banas Cumin, Resham Patto Chilli, add red lentils, broth and coconut milk. Blend until smooth.

  • Cod / Halibut

    Coat fish fillets with ground Coriander, salt, and Resham Patto. Sear in olive oil until crispy. Serve with fresh greens and lemon.

  • Rice Pilaf

    Sauté onions, garlic, and ground Coriander in butter, then add basmati rice and broth. Simmer until tender and fluffy.

  • We’d love to know how you use your spices! Follow and tag us on Instagram. @koshnaspices

OUR FARMER, ISHWAR GAUTAM FROM KHERA RUDHDA, RAJASTHAN

When Mr. Gautam, the patriarch, was retiring from daily farming, he wondered who in the family would continue their farming legacy. His three sons, all well-educated, had different career plans, none of which involved farming.

But, Ishwar, the youngest son, stumbled upon a book in his first year of college, which planted a seed: "What if we converted our entire farm to organic methods, to increase our yields while also improving the soil?" Initially met with doubt, Ishwar's vision was eventually embraced by the family, and he dropped out of college.

The early years were filled with struggles and setbacks, but Ishwar remained committed to transforming the farm with a dedication to regenerative farming practices. Ishwar's perseverance and hard work paid off, and their farm now flourishes with a diverse range of crops, earning multiple awards along the way.