Botanical Source -
Coriander is also called
cilantro (Spanish) or dhania (Hindi) or Malli (Malayalam). All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking. The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or cilantro. The leaves have a different taste from the seeds, with citrus overtones. The seeds have a lemony citrus flavor when crushed, due to Terpenes linalool and Pinene. It is described as warm, nutty, spicy, and orange-flavored. The fruit is a globular, dry schizocarp 3–5 mm diameter.
Large-fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India and Australia, and contain low volatile oil content (0.1-0.4%). They are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in temperate regions and usually have a volatile oil content of around 0.4-1.8%, and are therefore highly valued as a raw material for the preparation of essential oil. It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Ground coriander seed loses flavor quickly in storage and is best ground fresh.
Coriander Powder popularly known for its culinary and medicinal properties. Widely used for flavoring the food. Best in quality, our coriander has an aromatic odor.
The Coriander Powder (the Indian seeds) being low in essential oil and not uniform in colour or its grade. The essential oil is made up of hydrocarbons and oxygenated compounds. The hydrocarbon accounts
for about 20 percent of the essential oil. The major oxygenated compounds present, includes: d-linalool or coriandrol (45 to 70 percent).