|Botanical Name :||Coriander Sativum|
|English Name :||Coriander|
|Hindi Name :||Dhania|
|Family Name :||Apiaceae|
Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisine.
Harvest : February
It is a native of Mediterranean and commercially produced in India, Morocco, Russia, East European countries, France, Central America, Mexico, and USA.
all parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking.
Whole Grain Coriander Seeds
A) Eagle Coriander Seeds
|Immature seeds||1% max|
Coriander Seeds split grain Split Grain Coriander Seeds the Specifications are as follows :
|Immature seeds||3% max|
Carbohydrates, Dietary fiber, Fat, Protein, Vitamin A, Vitamin C
Coriander 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.
10 kgs, 15 kgs, 25 kgs, 50 kgs