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A much grown plant in India, Coriandrum is a common ingredient in Indian cooking, with young plant (green shoots and leaves) used for flavoring and garnishing curries and soups and the seeds (raw or roasted) used as condiments in curry powders and seasonings.
The name Coriandrum, used by Pliny, derived from the Greek word for a bug, referring to the fetid, bug-like odor given off by the fresh plant when bruised. Coriander seeds commonly known as Dhana in Indian household.