Coriander Seed Whole

The botanical name for a plant is its formal scientific name, used to identify it universally. This is a botanical name for coriander.

Common Name:

• English: Coriender
• Ayurveda: Dhanika
• Also referred to as:The text lists various names for the same herb, including: Koriander (also known as Coriander, Cilantro) Regional and linguistic variations include: Coriandre (French), Dhania (Hindi), Dhaanyaka (Sanskrit), Kustumburu (Tamil), Kunati (Telugu), Chhatraa (Gujarati), Vitunnaka (Kannada), Kishneez (Urdu), Kotthamalli (Tamil), Dhaniyaa (Hindi), Havija (Marathi), Kothambari bija (Kannada), Dhaniwal (Punjabi), Malli (Telugu), Kothampatayari (Malayalam), Kusbarah (Bengali), Dhone (Konkani), Dhane-pata (Bengali), Koriandur (Swedish), Wuh seui (Chinese), Yuhn seui (Cantonese), Faan yuhn sai (Cantonese), Heung choi (Cantonese), Geshniz (Persian), and Koendoro.

Habitat: The area includes parts of eastern Europe, the Middle East, and western Asia.

Origin: India

Harvested: Cultivated 

Part used: Whole Seed

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Coriander (Coriandrum sativum) is a plant species.This annual herb grows 30-90 cm tall and has a slender, smooth stem with branches. Its lower leaves have stalks and are pinnate, with rounded or oval leaflets that are slightly lobed. Upper leaves have linear segments that are more deeply divided. The plant produces small, pale mauve to almost white flowers in clusters of five to ten rays. The seed heads are symmetrical and release their seeds as soon as they're ripe. The herb's foliage is bright green, shiny, and hairless throughout.

Coriander is a distinctive herb with a rounded stem bearing numerous branches, typically reaching two feet in length. Its leaves resemble those of parsley but become more serrated as they mature, releasing their characteristic fragrance when bruised. The white flowers form round clusters similar to dill. Harvesting occurs 2-3 months after sowing, where the entire plant is pulled out by its roots. After drying, the seeds are threshed and dried further in the sun.

In Peruvian cuisine, this herb is a staple ingredient used in almost every dish due to its distinctive flavor and aroma. While it may be unappealing to those unfamiliar with it, locals have grown accustomed to its taste. The leaves are also used in soups, both in Peru and Egypt. Coriander seeds are typically oblong or round, measuring 3-5 mm in diameter. Interestingly, the seeds' strong scent dissipates when dried, revealing a more pleasant fragrance that intensifies over time.

Fresh leaves and coriander seeds are fundamental ingredients in various global cuisines, such as Indian, Chinese, Middle Eastern, Mexican, South American, and Thai cooking. They're often added towards the end of cooking to garnish or flavor dishes. Coriander seeds, in particular, play a key role in many Asian and Indian spice blends, including garam masala, curry powders, and cumin-based mixtures.

How to use:

As a spice.

Precautions: 

Before using this product, consult with a healthcare professional, especially if you're pregnant, breastfeeding, or taking medication.

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This information is for informational purposes only and should not be used as a substitute for medical advice.