A perfect blend of garden-fresh aroma and natural green colour. This variety is widely used to give Indian curries their distinct curry flavour.

Coriander has a flavour which combines lemon and sage, with a sweet note as an undertone. It’s a cooling spice. The Greeks and Romans thought it to be an aphrodisiac. By the third Century B.C, the Romans knew it was an excellent seasoning for food.

Coriander is native to the Mediterranean area. In India, Gujarat, Rajasthan, Andhra Pradesh, Tamil Nadu and Madhya Pradesh are the major producers.

In Indian cuisine, coriander is mainly used for taste. Frying, roast-ground coriander powder in the oil gives the characteristic 'curry' flavour. Coriander seeds have diuretic properties. It alleviates gas and tones the digestive tract.

50 gms / 100 gms / 200 gms / 500 gms /  1 kg /5kg / 10 kg