Coriander seeds

Coriander seeds. The word "coriander" in food preparation may refer only to this seed (as a spice), not to the plant. The seeds have a lemony citrus flavor when crushed, due to the terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange flavoured. Also known as Chinese parsley, daniya or coriander. All parts of the plant are edible, but the fresh leaves and dried seeds (as a spice) are the parts most traditionally used in cooking.

Scientific name: Coriandrum sativum

Colour: brown seeds

Origin: Egypt

Packing: polypropylene bags and paper bags

Weight: 25 kg - 10 kg

Capacity per container:

20 feet: 13 tons, 40 feet: 28 tons

Quality: Grade A - Grade B

Availability: Traditional.