| ≥1 piece |
The aroma of this fruit is warm, nutty and spicy while the leaves have a strong odor.
coriander
Botanical name : Coriandrum sativum L
Family name : Apiaceae
Coriander
Botanical name : Coriandrum sativum L
Family name : Apiaceae
Description
The aroma of this fruit is warm, nutty and spicy while the leaves have a strong odor. As a fragrant spice, coriander is today valued as much for its medicinal properties as for its use as a condiment. Coriander finds extensive application in several kinds of foods, beverages, liquors and perfumes and requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture. In india coriander is an essential part of curry powder, indian masalas, in ethiopia it is used for berebere, which much resembles the indian spice mixtures apart form being used in latin american cuisine. Roasting or frying of coriander is much practiced in india and sri lanka to enhance the flavor
Its Uses
The young plant is used for flavouring and garnishing curries and soups. The fruits (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, Sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy preserves and liquors.
In medicines it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In household medicines, it is used against seasonal fever, stomach disorders, and nausea. Coriander oil and oleoresins are primarily used in seasonings for sausages and other meat products
| Type: Coriander | Style: Fresh | Part: Seed |
| Processing Type: Raw | Color: Brown | Place of Origin: Gujarat India |
| Brown: Coriander Seed |