The fruit of the coriander plant contains two seeds which, when dried, are the portions used as the dried spice. When ripe, the seeds are yellowish-brown in color with longitudinal ridges. Coriander seeds have a health-supporting reputation that is high on the list of the healing spices. In parts of Europe, coriander has traditionally been referred to as an “anti-diabetic” plant. In parts of India, it has traditionally been used for its anti-inflammatory properties. In the United States, coriander has recently been studied for its cholesterol-lowering effects. Coriander is considered both an herb and a spice since both its leaves and its seeds are used as a seasoning condiment. Coriander seeds possess many plant-derived chemical compounds that known to have been anti-oxidant, disease preventing, and health promoting properties.
Coriander is a key spice in garam masala in Pakistani and Indian cuisines. Coriander is commonly used in Indian cooking as well as featuring in Asian, Middle Eastern and Mediterranean dishes.
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