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They are commonly used in Thai dishes, including soups and curry pastes. The dried seeds are the parts most commonly used in cooking.
The dry seeds are known as coriander or coriandi seeds. In India they are also called dhania.
Coriander seed is a spice in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It acts as a thickener. Roasted coriander seeds, called dhana dal, are eaten as a snack. It is the main ingredient of the two south Indian dishes sambhar and rasam. Coriander seeds are boiled with water and drunk as indigenous medicine for colds.
It is used as a carminative (medication that prevents the formation of gas in the alimentary tract) and as a digestive aid.
Coriander seeds were found in a study on rats to have a significant hypolipidemic effect, resulting in lowering of levels of total cholesterol and triglycerides, and increasing levels of high-density lipoprotein. This effect appeared to be caused by increasing synthesis of bile by the liver and increasing the breakdown of cholesterol into other compounds.
Coriander juice (mixed with turmeric powder or mint juice) is used as a treatment for acne.
|New Crop Arrival:||February to March|
|Growing Region:||Gujarat, Rajasthan And Madhya Pradesh (M.P.)|
|Packing:||Standard 25/40 Kgs. in PP/Jute Bag or as Per Customer Requirement|