Description :
Coriander has a flavour which combines lemon and sage, with a sweet-note as undertone. It’s a cooling spice. The Greek and the Romans thought it to be an aphrodisiac. By the third Century B.C the Romans knew it was an excellent seasoning for food.
Coriander is native to the Mediterranean area. In India, Gujarat, Rajasthan, Andhra Pradesh, Tamil Nadu and Madhya Pradesh are the major producers.
Scientific Names :
Botanical name
Family name
Commercial part
Coriandrum sativam L.
Apiaceae
Leaf and seed
Usage :
In Indian cuisine, coriander is mainly used for taste. Frying, roast-ground coriander powder in oil gives the characteristic `curry' flavour. Coriander seeds have diuretic properties. It alleviates gas and tones the digestive tract.
