Coriander

Coriander has a flavour that combines lemon and sage, with a sweet note as an undertone. It’s a cooling spice. The Greeks and Romans thought it to be an aphrodisiac. By the third Century B.C, the Romans knew it was an excellent seasoning for food.

Coriander is native to the Mediterranean area. In India, Gujarat, Rajasthan, Andhra Pradesh, Tamil Nadu, and Madhya Pradesh are the major producers.

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Description

  • Perfectly balanced in aroma and flavor
  • Rich in vitamin c and vitamin k
  • Source of dietary fiber, manganese, iron, and magnesium

In Indian cuisine, coriander is mainly used for taste. Frying, roast-ground coriander powder in the oil gives the characteristic `curry’ flavor. Coriander seeds have diuretic properties. It alleviates gas and tones the digestive tract.

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