Description
A perfect blend of garden-fresh aroma and natural green colour. This variety is widely used to give Indian curries its distinct curry flavour.
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.
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.
Usage
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.
Scientific Name
Botanical name: Coriandrum sativam L.
Family name: Apiaceae
Commercial part: Leaf and seed
Family name: Apiaceae
Commercial part: Leaf and seed
Other Names
Spanish
Culantro
French
Corriandre
German
Koriander
Swedish
Koriander
Arabic
Kuzhbare
Dutch
Koriander
Portuguese
Coentro
Russian
Koriandr
Japanese
Koendoro
Chinese
Hu-sui
Hindi
Dhania
Everest Sambhar Masala is an ideal blend to savour.
