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Coriander
Seeds
Among one of the first spices used
by mankind, Coriander seeds, is the seed of Coriandrum
sativum, which belongs to the parsley family. The coriander
seeds are almost round in shape and brown to yellowish
red in color.
It is a fragrant spice, with
a mild, distinctive taste. It is widely used as a condiment
in foods, beverages, marinades, desserts and sweet pastries
and American cigarettes. It is also valued for its medicinal
properties. |
| A native of the Mediterranean,
coriander is the dried ripe fruit of an annual herb with
several branches and serrated leaves. The name 'coriander'
is based on the Greek work 'kopis' which means 'bug'.
The whole plant, when freshly bruised, gives out a peculiarly
strong, rather obnoxious odour similar to that associated
with bugs. Happily, when the plant grows and matures,
these disagreeable traits are wholly lost and the ripe
fruits are completely free from them. A fragrant spice,
coriander is today valued as much for its medicinal properties
as for its use as a condiment. It finds extensive application
in several kinds of foods, beverages, liquors and perfumes.
Coriander requires full exposure to sunlight but with
less heat and medium-to-heavy loamy soil, good drainage
and well-distributed moisture. Since many parts of India
meets all these conditions, coriander is a thriving crop
in this country. Since the Indian farmers prefer organic
cultivation, the quality is good. The major producers
of Indian coriander are Gujarat, Rajasthan, Andhra Pradesh,
Tamilnadu and Madhya Pradesh. The main importers are USA,
the UK, Malaysia, Singapore, Sri Lanka and Middle East.
Besides coriander as such, India also exports its powder
and essential oil. |
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Botanical Name:
Coriandrum sativam L.
Family Name:
Apiaceae
Commercial Part:
Leaf and seed
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| Name in international
languages |
Spanish:
Culantro
French:
Corriandre
German:
Koriander
Swedish:
Koriander
Arabic:
Kuzhbare
Dutch:
Koriander
Portuguese:
Coentro
Russian:
Koriandr
Japanese:
Koendoro
Chinese:
Hu-sui |
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