|Botanical Name:||Coriandrum Sativium|
Coriander is occasionally found also as a casual in waste places in the British Isles. It is one of the many plants reputedly introduced by the Romans. It is one of the oldest of herbs and spices. It is an important spice crop having a prime position in flavoring food.
Coriander plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. Inflorescence is a compound umbel comprises 5 smaller umbels. Fruit is globular, 3 to 4 mm diameter, when pressed break into two locales each having one seed. Fruit has delicate fragrance; seeds are pale white to light brown in color.
Climate & Soil
Coriander requires cool climate during growth stage and warm dry climate at maturity. It can be cultivated in all most all types of soils but well drained loamy soil suits well. It is observed that quality of seed is superior & essential oil content is more when the crop is grown in colder regions & at high altitudes.
The Russian Federation, India, Morocco and Holland are among the countries that commercially produce coriander seeds. Coriander leaves (cilantro) are featured in the culinary traditions of Latin American, Indian and Chinese cuisine.
Food Application of Coriander Seeds
Coriander seeds are commonly used in thai dishes, including soups and curry pastes. The dried seeds are the parts most commonly used in cooking. The dried seeds are known as coriander or coriander seeds. In India they are also called dhania. Coriander seeds is a spice in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin.