Coriander has a flavour which combines lemon and sage, with a
sweet-note as undertone. It’s a cooling spice. The Greek and the 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. |
| Botanical name |
Family name |
Commercial part |
| Coriandrum sativam L. |
Apiaceae |
Leaf and seed |
In Indian cuisine, coriander is mainly used for taste. Frying, roast-ground coriander
powder in oil gives the characteristic `curry’ flavour. Coriander seeds have diuretic
properties. It alleviates gas and tones the digestive tract.
EVEREST Sambhar Masala is
an ideal blend to savour. |
