Coriander - Dried Herbal Fruit, Sweet Citrus Flavor Profile, Ideal For Culinary Uses And Medicinal Applications

Description: Coriander is the dried fruit of an herbaceous annual, of the parsley family. Its height averages 60 cm (2ft.). Its erect slender stems are branching and bright green. It thrives in warm dry conditions. For seed, it is sown in the spring, needing little maintenance. Harvest is in about ninety days as soon as seeds are ripe and before they drop. An indication of ripeness is that the seedsa aroma turns pleasant. It has a sweet and slightly citrus flavor. India contributes to about 80% of the global supply. 73% of the total Indian production comes from Rajasthan, 11% from Madhya Pradesh, 7% from Andhra Pradesh, 2% from Orissa and 2% from Karnataka. The exported quantity in 2006-2007 was 20,500 MTs.

Harvesting Season: November to April
Marketing Season: January to June

Uses: It is commonly used in curry powders, stews and soups. It is also used in several beverages, liquors and perfumes. It is highly valued for its medicinal properties. Coriander seed oil is considered highly anti bacterial against several organisms. It is an aromatic stimulant, carminative, an appetiser and a digestive. It is generally beneficial to the nervous system.