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Coriander (Coriandrum sativum)

Scientific Name: The scientific name for coriander is Coriandrum sativum.

Manufacturing Process and Family: Coriander belongs to the Apiaceae family, making it a relative of carrots, celery, and parsley. The cultivation of coriander requires a temperate to slightly warm climate. The plant is grown mainly for its seeds and leaves, which have distinct flavors. After the coriander plant flowers and produces seeds, the seeds are harvested, then dried to preserve their aroma and flavor.

Uses: Coriander seeds are used globally in various cuisines for their citrusy, slightly sweet flavor. They’re a staple in spice blends, marinades, and as seasoning in dishes. Coriander leaves, also known as cilantro, are widely used as a fresh herb. The seeds are ground into powder for culinary use and are also used in brewing, distilling, and in the pharmaceutical industry.
Benefits: Coriander seeds are known for their health benefits, including their potential to lower blood sugar, fight infections, and improve heart health. They have antioxidant properties and can aid in digestion and gut health.
Production Method and Shelf Life: Coriander seeds are harvested when the plant turns brown and its leaves start to dry. After harvesting, the seeds are dried and can be stored in a cool, dry place. Whole coriander seeds can last up to four years, while ground coriander is best used within a year for maximum flavor.

International Names:

Product Name:Coriander
Country of Origin :India
Shelf Life :2-3 Year
Packaging Type:as per buyer requirement
Preferred Buyer Location:Worldwide

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