Menu
Indian Spices
Coriander seeds, known in India as “dhaniya”, are the dried fruits of the Coriandrum sativum plant. They have a mild, warm and citrusy flavour and are one of the most widely used spices in Indian cooking, especially in curry powders and masalas.
Description
Coriander seeds are small, round and light brown, with fine ridges. They are sold whole, split (dhaniya dal) or ground into powder. Roasting brings out their nutty, lemony aroma. India is the world’s largest producer of coriander seeds, and Ramganj Mandi in Rajasthan is one of the biggest coriander markets in Asia.
History
Coriander is one of the oldest known spices. Seeds were found in the tomb of the Egyptian king Tutankhamun, and it is mentioned in Sanskrit texts and the Bible. It has been grown in India for thousands of years and is used in almost every Indian kitchen.
Specification
| Product Name | Coriander Seeds (Dhaniya) |
| Origin | India (Rajasthan, Madhya Pradesh, Gujarat) |
| Family | Apiaceae |
| Binomial name | Coriandrum sativum |
Feature and Characteristic
| Color | Light brown to straw yellow |
| Taste and Smell | Mild, warm and citrusy, nutty when roasted |
Use and Benifits
- Culinary: Used in curry powders, garam masala, sambar powder, pickles and marinades.
- Digestion: Coriander water is a traditional remedy for indigestion
- Nutrition: A good source of dietary fibre and natural antioxidants.
- Industrial: Coriander oil is used in food flavourings, perfumes and liqueurs.
- SFB exports and imports premium-quality coriander seeds at competitive prices.
- We take care of everything: sourcing, quality checks, packaging, documentation and shipping.