Coriander

OUR CORIANDER:

The whole of the coriander plant is edible, but it is mainly produced for its fruits and its tender green leaves. It plays a pivotal role in flavoring various types of dishes and holds a prime position in the culinary world. It is one of the sweeter spices that exist today which is strange because the leaf of the coriander plant which is known as cilantro is spicy. It has a warm and floral aroma while comprising of an earthy and sweet flavor which is incorporated onto several cuisines to highlight the complexity of each dish.

KEY PRODUCT FEATURES:

ORIGIN: The tree from which Coriander is harvested has the scientific classification “Coriandrum sativum” and is native to the Mediterranean. It is a tropical crop and is found to ideally grow in dry and cold climates on all forms of soils.

WHOLESOME & PURE: Coriander is used as a key ingredient in the European and Asian styles of cooking. It is famously known as “Kothumpalari” in Malayalam, “Dhania” in Hindi, “Kothamalli” in Tamil and “Dhaniyalu” in Telugu. 

HEALTHY & NUTRITIOUS FOOD: Coriander is a powerful source of antioxidants and contains compounds like catechin, and linalool which helps in cleansing the body and fighting against diseases. It has also proven to be a possible tool in fighting cancer as it inhibits DNA damage, prevent cancer cell migration, and promote cancerous cell death.

USES OF CORIANDER:

It is added to items such as soups, stews, pickling spices, and poultry dishes. It is also an important mixture in the brewery industry as it is used actively for its complex flavoring. It is also combined into tonics for its medicinal properties. Coriander is one of the oldest spices in the world as its use has been recorded during the times of the Ancient Egyptians as well as being mentioned in the Holy Bible.