Coriander Seeds
Among one of the first spices used by mankind, Coriander seeds, is the seed of Coriandrum sativum, which belongs to the parsley family. The coriander seeds are almost round in shape and brown to yellowish red in color.

It is a fragrant spice, with a mild, distinctive taste. It is widely used as a condiment in foods, beverages, marinades, desserts and sweet pastries and American cigarettes. It is also valued for its medicinal properties.

A native of the Mediterranean, coriander is the dried ripe fruit of an annual herb with several branches and serrated leaves. The name 'coriander' is based on the Greek work 'kopis' which means 'bug'. The whole plant, when freshly bruised, gives out a peculiarly strong, rather obnoxious odour similar to that associated with bugs. Happily, when the plant grows and matures, these disagreeable traits are wholly lost and the ripe fruits are completely free from them. A fragrant spice, coriander is today valued as much for its medicinal properties as for its use as a condiment. It finds extensive application in several kinds of foods, beverages, liquors and perfumes. Coriander requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture. Since many parts of India meets all these conditions, coriander is a thriving crop in this country. Since the Indian farmers prefer organic cultivation, the quality is good. The major producers of Indian coriander are Gujarat, Rajasthan, Andhra Pradesh, Tamilnadu and Madhya Pradesh. The main importers are USA, the UK, Malaysia, Singapore, Sri Lanka and Middle East. Besides coriander as such, India also exports its powder and essential oil.