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Coriander generally known as “Dhania” (Coriandrum sativum) belongs to Apiaceae. It is cultivated in Rajasthan, Gujarat, Madhya Pradesh, Tamil Nadu, U.P., etc. Mainly used as a condiment for its medicinal properties as well as for culinary purposes as spice. Green leaves of coriander are also extensively used for culinary purposes.
Coriander, also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia.
The ground coriander is obtained from the Coriander seed of the coriander plant.Most commonly, it is bought as whole dried seeds, but it can also be found as a powder.
When grinding at home, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle; ground coriander seeds lose their flavour quickly in storage hence it is best to ground as needed. Coriander powder has a pleasing whiff and taste. One can crush coriander seeds finely or coarsely as per recipe requirement.
|Immature Seed||3% Max|
|Total Ash||10% Max|
|Acid Insoluble Ash||1.25% Max|