Description

Coriander seeds, obtained from the Corian drum sativum plant of the parsley family, are among the oldest known spices. Once matured, the small, ridged seeds turn yellowish-brown and are either used whole or ground into powder. Known for their mild citrusy, nutty aroma and warm flavor, they are a versatile ingredient in cooking. Rich in vitamins, minerals, and essential nutrients, coriander seeds are also valued for aiding digestion and skin health, making them both a flavorful and beneficial spice used worldwide. Coriander is often called

Types:

1) Badami :can be identified by its brownish shade and good aroma, though it may contain some dark or black seeds. Being the most economical grade available, it is widely used by spice manufacturers for grinding and blending, where aroma matters more than color. It is also packed for retail sale in price-sensitive markets, making it a practical choice for consumers seeking affordability without compromising on flavor.

2) Eagle can be recognized by its light brown shade with an aroma similar to Badami, though a few dark brown seeds may be mixed in. As one of the lower-priced varieties, it is mostly used by spice manufacturers in grinding and blending processes, where the focus is on aroma rather than color.

3) Scooter is identified by its light green shade and mildly strong aroma, with some light brown seeds occasionally present. This quality is often chosen for retail packaging and for making pure coriander powder, as its green color enhances the appearance of the final product. To maintain its freshness, Scooter coriander should be fumigated every two months and stored in cold storage to preserve both aroma and color.

4) Parrot stands out with its green shade and strong aroma, making it a popular choice for retail sale and for producing pure coriander powder where a greenish tone is preferred. Like Scooter, Parrot coriander requires regular fumigation and should be stored in cold storage to retain its color and aroma for longer periods.