PRODUCTS

The dry fruits yielding from the coriander plant are considered as coriander seeds. In the Indian cuisine, the seeds are called Dhaniya and are an essential condiment in the spices. Carrying an aromatic and citrus flavor, the seeds are available both in dried seeds and grounded form. To grounded form loses its aroma quickly. Hence it is advisable to ground the seeds fresh when required. The coriander seeds are yellowish-brown in colour with longitudinal ridges. For coriander seeds or grounded powder to stay afresh, they have to be stored in an opaque tightly sealed container. Grounded coriander will stay for about six months, while the seeds remain fresh for almost a year. The best way to keep the flavor intact is to dry-fry the seeds.
Pleasant, aromatic and spicy, the seeds are used since ancient times in cooking as well medical practices. These seeds are used in curry powder, curries, sausages, pickles, stews and sauces. Sambhar and Rasam – famous South-Indian dishes are incomplete without their main ingredient, coriander seeds. They are mainly used as a flavoring agent in various cuisines. Coriander seeds are also employed in brewing certain varieties of beer, mainly some Belgian white beers.