Coriander is also known as Dhania Seeds or Chinese Parsley. Coriander is one of the oldest of herbs and spices. The fruit of the coriander plant contains two seeds which, when dried, are the portions used as the dried spice. When ripe, the seeds are yellowish-brown or tan in colour with longitudinal ridges.
Coriander is native to regions spanning from southern Europe and northern Africa to southwestern Asia. It is extensively used across various Indian regional cuisines to flavour curries, stir fries, snacks, breakfast items, etc.
Coriander seed has a warm and subtle flavour with a slight citrus hint. It has an aromatic scent that is soothingly warm, nutty, slightly fruity, and complex. Coriander seeds are available throughout the year, in whole or in ground powder form.
In Ayurveda, it is often recommended for stomach related ailments, as it is known to ease digestion. It is indeed a super seed and its regular use can bring about various health benefits.
>> Bag Color: White
>> Weight: 25kgs / 30kgs / 50kgs
>> Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin. Coriander seeds are widely used in the cuisines of India, China, Russia, Mexico and Portugal.
>> Roasted coriander seeds, called dhana dal, are eaten as a snack. They are the main ingredient of the two south Indian dishes sambhar and rasam. Outside of Asia, coriander seed is used widely in the process for pickling vegetables.
>> Coriander seeds add an extremely pleasant flavour to the food, and they help in the process of digestion. They are also good sources of fiber, phosphorus and calcium.
>> Some ancient practises claim that regular usage of coriander seeds help in keeping a check on blood sugar. Coriander seeds contain a compound called coriandrin that controls the process of lipid digestion, as a result it brings down the cholesterol levels.