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Coriander Seed

Botanical NameCoriandrum sativum L
FormsCoriander Seeds, Coriander Powder
VarietyEagle/Scotter/ Parrot/Badami


Coriander (Coriandrum sativum L.) is an annual herb, mainly cultivated for its fruits as well as for the tender green leaves. It is also famous as CILANTRO, or DHANIA. The fruits have a fragrant odour and pleasant aromatic taste. The dried ground fruits are the major ingredients of the curry powder. The whole fruits are also used to flavour foods like pickles, sauces and confectionary. The young plants as well as the leaves are used in the preparation of chutney and are also used as seasonings in curries, soups, sauces and chutneys. It has medicinal properties too. Fruits are said to have carminative, diuretic, tonic, stomachic and aphrodisiac properties.

The CORIANDER THAT is also famous as CILANTRO, or DHANIA, is an annual herb in the family Apiaceae. Exact origin of coriander is not certain however, it grows wild over a wide area of Western Asia, North Africa and Southern Europe. Currently, Morocco, Romania and Egypt produces the major amount of coriander, but India and China also offers a good volume to globe. Moroccan coriander has the boldest appearance, followed by the Egyptian and Indian varieties. Romanian and Chinese coriander is typically darker in appearance than other types.

Being a tropical crop, coriander plants prefer frost-free tropical climate at the time of flowering and seed formation. Preferred temperature for better growth of crop is 20°C to 30 °C. Loamy soil is best suited for commercial cultivation of coriander where the crop is raised as an irrigated crop. Otherwise, coriander can be successfully grown in black soils also where the crop is raised as a rainfed crop. Coriander is intolerant to alkaline and saline soils.

Coriander is mainly grown in Andhra Pradesh, Tamil Nadu, Karnataka, Rajasthan and Madhya Pradesh. Best season for the cultivation of coriander is the June to July or October to November. The coriander plants are just pulled when the fruits are in full ripe stage but green and start drying. For fresh coriander leaf, plants pull out when they are 30 to 35 days olds. Coriander seeds should be harvested after 90 – 110 days after showing.

Mostly people do not aware that all the parts of plant are edible However, fresh leaves and dried seeds are most traditionally used in cooking. Coriander is a soft, hairless plant growing to 50 cm tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The fruit is a globular, dry schizocarp 3–5 mm in diameter. Coriander seeds powder is also used in cooking for fragrant odor and pleasant aromatic taste.



  • It is widely flavoring agent in food industry and suitable to add pleasant aroma and flavor to food items. Coriander Seeds are also good to be used inside sausages, baking, candies, pickles, soups, processing foods, beverages, liquors and perfumes.


  • The oil prepared using coriander seeds is bactericidal and fungicidal.
  • It is usually used as health booster to maintain your overall health and stamina
  • Acts as a detoxifier & purifies blood
  • Regulates endocrinal secretion
  • Promotes lipolysis & helps reduce weight
  • It has wonderful tendency for treating gastric and intestinal pain.
  • It can also be used externally as body lotion for nourishing skin or skin treatments.
  • Relieves spasmodic & nervous cramps
  • Increases libido & cures temporary impotency

Nutrition Value

NutrientUnit1Value per 100 g
Total lipid (fat)g17.77
Carbohydrate, by differenceg54.99
Fiber, total dietaryg41.9
Calcium, Camg709
Iron, Femg16.32
Magnesium, Mgmg330
Phosphorus, Pmg409
Potassium, Kmg1267
Sodium, Namg35
Zinc, Znmg4.7
Vitamin C, total ascorbic acidmg21
Folate, DFEµg0
Vitamin B-12µg0
Vitamin A, RAEµg0
Vitamin A, IUIU0
Vitamin D (D2 + D3)µg0
Vitamin DIU0
Fatty acids, total saturatedg0.99
Fatty acids, total monounsaturatedg13.58
Fatty acids, total polyunsaturatedg1.75
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