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Coriander (Scientifically known as Coriandrum sativum) is an indespensible spice in Indian and other Cuisines. It is believed to be a native of southern Europe . Although it is now widely cultivated all over the world for its green leaves, seed production is largely concentrated in India. Coriander is commonly known as “Dhaniya” in India. In India Rajasthan is major producer of coriander.

Coriander seeds like cumin are used as a whole spice and in a powdered form. In a powder form it is an indispensable spice in the spice box of Indians. The aromatic fragrance of the roasted coriander powder enhances the taste of any dish.

All the parts of the coriander plants are edible, however the fruits, which are called the seeds, the seeds, have lemony citrus flavor when they are crushed. It is marked for its warm, nutty and spicy flavor and the saffron color that enhances the look of the dish. The commonest use of coriander seed is in curry powders, where it is the bulkiest constituent. They can be likewise used in stews and soups. They blend well. Coriander is an ingredient of Indian garam masala, pickling spices and pudding spices and is used in cakes, breads and other baked foods.

We pack the coriander seeds in air tight containers so that they do not lose the aroma as well as the natural taste. Our specially cultivated coriander seeds are fresh and have a remarkable citrus like taste.

Coriander Seeds Grades & Kinds of Whole or Splits

Selection and storage

Coriander seeds as well as its oil can be readily available in the markets year around. The seeds used as a spice. Good-quality coriander seeds should release pleasant, slightly peppery flavor when squeezed between index and thumb fingers. In the store, buy whole seeds instead of coriander powder since oftentimes it may contain an adulterated spicy mix.

At home, store seeds in cool, dry, dark place, in airtight containers. This way, they keep well for many months and can be milled using a hand mill whenever required. Ground or powdered coriander should be stored in airtight containers and placed in the refrigerator. Use this spice powder as early as possible since it loses its flavor rather quickly due to evaporation of essential oils.

Coriander Seeds Packing For Container Shipment

Coriander Seeds Specification

Coriander Seeds supplier area of Iraq

Coriander Seeds Nutrition Facts - Serving Size: 100gm

Coriander Seeds Aroma & Flavour

Discover the captivating essence of coriander seeds, renowned for their enchanting aroma and delightful flavor. With a warm, earthy scent that carries subtle hints of citrus and spice, coriander seeds infuse dishes with a unique and inviting fragrance. Upon the palate, their taste unfolds in layers, offering a mild yet complex blend of nuttiness, sweetness, and a refreshing citrus undertone. Whether toasted to enhance their robustness or used in their natural state to lend depth to culinary creations, coriander seeds are a versatile spice cherished by cooks and chefs worldwide. Experience the magic of coriander seeds as they elevate the essence of your favorite dishes with their aromatic allure and rich, nuanced flavor.

Various origin of Coriander Seeds

India: India is one of the largest producers and exporters of coriander seeds globally. The Indian variety is known for its warm, aromatic flavor with subtle citrus notes. It is widely used in Indian cuisine, especially in curries, spice blends, and pickles.
Russia: Coriander seeds from Russia are prized for their strong aroma and bold flavor. They are commonly used in Russian cuisine to flavor soups, stews, and marinades.
Morocco: Moroccan coriander seeds are renowned for their fragrant aroma and slightly sweet taste. They are a key ingredient in Moroccan spice blends such as ras el hanout and are used in tagines, couscous, and meat dishes.
Iraq: Coriander seeds from Iraq are characterized by their earthy aroma and citrusy flavor. They are often used in Middle Eastern and Mediterranean cuisines, adding depth to dishes like falafel, hummus, and salads.
Mexico: In Mexico, coriander seeds, known as "cilantro seeds" or "coriander" (in reference to the whole plant), are used in traditional Mexican cooking. They contribute a warm, spicy flavor to dishes like salsas, moles, and adobos.
Bulgaria: Bulgarian coriander seeds are prized for their high essential oil content, which gives them a robust aroma and intense flavor. They are commonly used in Balkan cuisine to season meats, vegetables, and bread.
Argentina: Coriander seeds from Argentina are known for their pungent aroma and bold flavor. They are used in Argentine cuisine to season meats, sausages, and chimichurri sauce.

Coriander Seeds Crop Season

Spring Planting: In regions with temperate climates, coriander seeds are often planted in the early spring, typically from March to April. These seeds are sown directly into the soil once the frost has passed and the soil temperature has warmed up sufficiently.Summer Harvest: Coriander plants typically take about 3 to 4 months to mature and produce seeds. Therefore, the harvest season for coriander seeds usually occurs during the summer months, around June to August, depending on the planting time and growing conditions.Fall Planting: In some regions with milder climates or longer growing seasons, coriander seeds may also be planted in the late summer or early fall, around August to September. This allows for a late fall or early winter harvest, usually around November to December.Overwintering: In areas with mild winters, coriander seeds may also be planted in the fall for overwintering. The plants will establish during the fall and then resume growth in the spring, with seeds harvested in the early summer.

Facts on Coriander Seeds

Coriander seeds possess many plant-derived chemical compounds that known to have been antioxidant, disease preventing, and health promoting properties. The unique aromatic flavor of coriander seeds comes from their essential volatile oils and fatty acids. Some important fatty acids in the dried seeds include petroselinic acid, linoleic acid (omega 6), oleic acid, and palmitic acid. Also, the seeds contain essential oils such as linalool (68%), a-pinene (10%), geraniol, camphene, terpene, etc. Together; these active principles are responsible for digestive, carminative, and anti-flatulent properties of the seeds.

As in other spices, coriander is also rich in dietary fiber. 100 g seeds provide 41.9 g of fiber, much of this is metabolically inert insoluble content. Dietary fiber increases the bulk of the food by absorbing water throughout the digestive system and thus aids in smooth bowel movements.

Moreover, dietary fibers bind to bile salts (produced from cholesterol) and decrease their re-absorption in the colon, thus help lower serum LDL-cholesterol levels. Together with flavonoid antioxidants, fiber composition of coriander helps protect colon mucosa from cancers.

Its seeds are an excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. Copper is essential for the production of red blood cells. Iron is essential for cell metabolism and red blood cell formation. Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. The human body utilizes manganese as a cofactor for the important antioxidant enzyme superoxide dismutase.

Unlike other dry spice seeds that lack in vitamin-C, coriander seeds contain an ample amount of this antioxidant vitamin. 100 g of dry seeds provide 21 mg or 35% of RDI of vitamin-C. Furthermore, the seeds are the storehouse of many vital B-complex vitamins like thiamin, riboflavin, and niacin.

Nutritional Values of Coriander Seeds: