- Botanical Name: Coriandrum Sativum
- Family: Apiaceae
- Hindi name: Coriander, Dhania
- Part Used: Leaf & Seed
- Form Available: Coriander Flakes White, Coriander Flakes Yellow, Coriander Cumin Powder, Dhana Bhardo (Crushed Coriander), Dhana whole Indori Green(Coriander Seeds), Dried Coriander leaves, Coriander (Dhana) Powder
- Packing: 100g, 300g, 1kg, 3kg
Coriander Herbs are used as an essential ingredient in the curries and other delicacies. It is commonly called as Dhania or Kothmir. The name coriander actually originated from the Greek word “Kopis” meaning bedbug. This Dry Coriander Herb Seeds plant is considered to be indigenously from Greece but it has become widely used spice in most of the Asian countries. These dry coriander seeds also forms an important ingredient in many of the Thai recipes. When these rounded seeds are crushed with a mortar and pestle, they give off a strong sweet smell somewhere between cinnamon, rose, orange, and clove. The leaves of this plant are smooth and the whole plant including the stem as well as the leaves is used in cookery.
Coriander is used in ancient medicinal preparation. It is supposed to have vermifugal properties. In the old literature, it is mentioned that intake of coriander in honey helps to destroy worms and bring down fever. It has stimulant, aromatic and carminative properties. Coriander Powder helps to clear the body of lead, mercury and aluminum. Its Powder is widely used as a flavoring agent in a number of pharmaceutical preparations, especially the digestive medicines. Essential oil extracted from the seed is used in colic, rheumatism and neuralgia. And also possess antibacterial properties and has been used in traditional medicine to relieve anxiety and insomnia. It has been used as a folk medicine for the relief of anxiety and insomnia in Iranian folk medicine and also used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and consuming the resulting liquid.
Coriander Powder is widely used for garnishing. It is also used as a condiment in pickle spices, seasonings, curry powders, sausages, cakes, pastries, biscuits, buns and alcoholic beverages like gin. Coriander is always used fresh, as its leaves lose the flavor and aroma on drying. Coriander is never cooked as it also diminishes its flavor. It is used in the end for flavoring the dish. Coriander roots are used in a variety of Asian cuisine. They are commonly used in Thai dishes. Its seeds are generally used coarsely ground or more finely powdered, depending on the texture desired. The commonest use of coriander seed is in curry powders, where it is the bulkiest constituent, often rough ground in India to give a crunchy texture. All parts of the herb are edible and widely used in a number of cuisine for flavoring and aroma.