A perfect blend of garden-fresh aroma and natural green colour. This variety is widely used to give Indian curries its distinct curry flavour. In Indian cuisine, coriander is mainly used for taste. Frying, roast-ground coriander powder in oil gives the characteristic ‘curry’ flavour. Coriander seeds have diuretic properties. It alleviates gas and tones the digestive tract. Coriander is native to the Mediterranean area. In India, Gujarat, Rajasthan, Andhra Pradesh, Tamil Nadu and Madhya Pradesh are the major producers.
