Botanical Name: Coriandrum sativum

Common Name:

English: Coriander
Ayurveda: Dhanika
Also, Known As: Koriander, Coriandre, Cilantro, Coriandro, Coriandro, Dhania, Coriender leaves, Dhaanyaka, Kustumburu, Dhaanyeyaka, Dhanika, Dhanikaa, Dhaanaa, Dhaanya, Dhaniyaa, Kunati, Chhatraa, Vitunnaka, Kishneez and Kotthamalli, Dhaniya, Havija, Kothambari bija, Dhaniwal, Dhanawal, Malli, Kothampatayari, Kusbarah, Kuzbarah, Dhoniya, Dhone, Dhane-pata, Koriandur, Wuh seui, Yuhn seui, Yuhn sai, Faan yuhn sai, Heung choi, Geshniz, Koriand and Koendoro.

Habitat: Eastern Mediterranean region and western Asia.

Origin: India

Harvested: Cultivated

Part used: Whole Seed

General Information:

Coriandrum sativum a slender, glabrous, branched, annual herb, 30-90 cm high. The lowest leaves are stalked and pinnate, the leaflets roundish or oval, slightly lobed. The segments of the uppermost leaves are linear and more divided. The flowers are in shortly-stalked umbels, five to ten rays, pale mauve, almost white, delicately pretty. The seed clusters are very symmetrical and the seeds fall as soon as ripe. The plant is bright green, shining and glabrous.

The most common kind of Coriander is a very striking herb, it has a round stalk full of branches, two feet long. The leaves are almost like the leaves of the parsley, but later on become more jagged, giving characteristic aroma when rubbed. The flowers are white and grow in round tassels like Dill. , Crop matures in 2-3 months after sowing, the herb is pulled out by the roots, after drying, fruits thrashed out and dried in the sun.

The people of Peru are so fond of the taste and smell of this herb that it enters into almost all their dishes, and the taste is often objectionable to any but a native. The leaves are used in soup both in Peru and in Egypt. Coriander fruits or seeds are either oblong and 3–5 mm in diameter. The seeds are quite round like tiny balls. They lose their disagreeable scent on drying and become fragrant – the longer they are kept, the more fragrant they become.

Fresh leaves and seeds are an essential ingredient of many culinary traditions, including Indian, Chinese, Middle Eastern, Mexican, South American and Thai. Fresh leaves are used to garnish and flavor ingredient which added near the end of the cooking time in many dishes and spice pastes. Coriander seeds are an essential component of Asian and Indian spice mixtures, e.g. garam masala, together with cumin and curry powders.

How to use:

As a spice.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purpose ONLY

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Coriander Seed Powder