Botanical Name: Botanical Name: Coriandrum sativam L.

Common Names: Coriander seed,
Chinese parsley, Dhanya

Coriander is a small, erect, shining plant. The glabrous plant can reach heights between 0.20 m and 1.40 m. The stems are more or less erect and sympodial, monochasial-branched. Each branch finishes with an inflorescence. The colour of the ribbed stems are green, and sometimes turns to red or violet during the flowering period. The globular shape fruits(seeds) when ripes green in colour and have a disagreeable scent, but upon drying they become off white to light brown in colour and very fragrant. These seeds are up to 6 mm in diameter.

Coriander is an important Spice. Coriander seeds are like tiny balls, and for its pleasant flavour and aroma, having a Prime Position in International Trade and Food Industries. In many Countries People frequently use coriander seeds practically in all their dishes specially in pizzas, curries and certain native dishes. Its widely used and sold in whole and fine ground powder forms. Coriander Seeds are extensively employed as a condiment in the preparation of pickling spices, sausages and seasonings, It is also an important ingredient in the manufacturing of Bakery Products such as pastries, cookies, buns and cakes. Its Industrial uses consist of food flavouring, aromatherapy and perfumery for its pleasant and delicate fragrance.

Coriander has been used in medicine for thousands of years. The coriander are believed to aid digestion and seasonal fevers. Its also considered and used in medicines as carminative, diuretic, tonic, stomachic, antibilious, refrigerant and aphrodisiac.



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