Coriander (Dhania)

Short Description:

Coriander is a key spice crop with a pleasant aroma, grown as a small, bushy herb 25–50 cm tall with many branches and compound umbels. Its globular fruits (3–4 mm) are pale white to light brown and split into two seed-bearing locules. There are two types: erect with a strong main shoot, and bushy with weaker shoots and spreading branches.

Foreign Name:

Spanish : Cilantro French : Corriandre German : Koriander Swedish : Koriander Arabic : Kuzhbare Dutch : Koriander Portuguese : Coentro Russian : Koriandr Japanese : Koendoro Chinese : Hu-sui

Uses:

Young coriander plants are used to flavour and garnish curries and soups, while the seeds are key condiments in curry powders, sausages, and seasonings. It’s widely used in bakery items, meats, syrups, and liquors. Medicinally, it acts as a carminative, diuretic, refrigerant, and aphrodisiac, and helps with fever, stomach issues, and nausea. Coriander oil and oleoresins enhance sausage and meat seasonings.