Coriander Seeds

Coriander seeds, commonly known as dhania, are a versatile spice treasured for their warm, citrusy flavor and aromatic qualities. These plump, light brown seeds have a hollow cavity that holds essential oils, releasing a fragrant burst when roasted or ground. While all parts of the coriander plant are edible, it is the fresh leaves and dried seeds that are most traditionally used in cooking. Coriander seeds are used whole or in powdered form, making them an essential ingredient in a wide range of dishes across various cuisines.

Harvest Calendar

Product Specification - Coriander seeds

General Uses of Coriander Seeds

Culinary Spice: Coriander seeds are widely used in Indian, Latin American, Middle Eastern, and Mediterranean cuisines to enhance the flavor of various dishes, especially curries, soups, and stews.
Seasoning and Spice Blends: Often ground into a powder or roasted to create spice blends like garam masala, curry powder, and pickling spices, adding a warm, citrusy aroma.
Health Foods: Coriander seeds are used in teas, smoothies, and detox drinks due to their health benefits and nutritional properties.

Benefits of Coriander Seeds

Aids Digestion: Coriander seeds are known to stimulate digestion, relieve indigestion, and reduce bloating, promoting gut health.
Rich in Nutrients: Packed with essential nutrients, including dietary fiber, vitamin C, and antioxidants, which support overall health.
Supports Detoxification: Traditionally used in herbal remedies to aid in flushing out toxins from the body, especially beneficial for liver health.
Anti-inflammatory Properties: Coriander contains natural anti-inflammatory compounds that may help reduce inflammation, benefiting joint and skin health.
Blood Sugar Regulation: Coriander seeds are thought to help lower blood sugar levels, making them potentially beneficial for people with diabetes.

Coriander Seeds in Other Languages

English: Coriander seeds Hindi: Dhaniya ke Beej Thai: Méléd Phakchi Arabic: Buthoor Al-Kuzbara Chinese (Mandarin): Xiāngcàizǐ
Vietnamese: Hạt ngò Indonesian: Biji ketumbar