Origin: Coriander seeds, also known as Dhaniya seeds, are primarily grown in the regions of Rajasthan, Gujarat, and Madhya Pradesh in India.

Harvest Season: Coriander seeds are typically harvested during the post-monsoon period, from February to March.

Qualities & Grades: Coriander seeds are available in various qualities and grades. Some commonly found grades include:

  1. Grade A: These seeds are fresh, aromatic, and have a strong, distinct flavor.
  2. Grade B: These seeds may have slight variations in size and color but still possess a good taste and aroma.
  3. Grade C: These seeds may have more impurities or lower overall quality.

We offer Coriander from GUJARAT (EAGLE), RAJASTHAN (KOTA)& ANDHRA PRADESH (Hyderabad BOLD) in whole as well as split forms in bags of 40 kgs.

Price Variation: Prices of coriander seeds can experience fluctuations throughout the year due to factors such as demand, supply, and crop conditions. However, they generally remain relatively stable.

Charachteristics: Coriander seeds, derived from the coriander plant (Coriandrum sativum), possess distinctive characteristics that contribute to their culinary and medicinal uses. Here are the characteristics of coriander seeds:

  1. Flavor: Coriander seeds have a warm, nutty, and slightly citrusy flavor. The taste is a combination of sweetness and subtle hints of spice.
  2. Aroma: Coriander seeds have a pleasant, aromatic fragrance with notes of citrus, earthiness, and slight floral undertones.
  3. Appearance: Coriander seeds are small, round, and light brown in color. They have a ridged texture and can be easily crushed or ground.
  4. Culinary Uses: Coriander seeds are a common spice used in various cuisines worldwide. They are an essential ingredient in spice blends, curries, pickles, marinades, and baked goods. Roasting or dry-frying the seeds intensifies their flavor.
  5. Medicinal Properties: Coriander seeds have been traditionally used for their potential health benefits. They are believed to have digestive, antioxidant, and antimicrobial properties. Coriander seed tea is sometimes consumed for its soothing and calming effects.

Coriander seeds, also known as dhania in India, are the seeds of the coriander plant, which is a member of the parsley family. They are commonly used in Indian cuisine as a spice, and have a sweet, citrusy flavor.

In India, coriander seeds are used whole or ground into a powder and are typically roasted or fried in oil to release their flavor before being added to dishes. They are often used in spice blends such as garam masala, and are a key ingredient in many Indian curries, lentil dishes, and chutneys.

Adulteration: Adulteration of coriander seeds can occur through the addition of similar-looking seeds or the presence of fillers. To ensure the quality and purity of coriander seeds, it is advisable to source them from reputable suppliers who follow strict quality control measures.