Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is extensively cultivated in India and is an essential spice in Indian cuisine. Known for its unique aroma and flavor, Indian coriander is highly valued both domestically and internationally.
Specifications
Appearance:
Seeds: Round, yellowish-brown, ribbed.
Leaves: Bright green, finely divided, and feathery.
Aroma and Flavor:
Seeds: Warm, nutty, and citrusy.
Leaves: Fresh, citrusy, and slightly peppery.
Nutritional Value (per 100g of seeds):
Energy: 298 kcal
Protein: 12.37g
Fat: 17.77g
Carbohydrates: 54.99g
Dietary Fiber: 41.9g
Vitamins: Vitamin A, Vitamin C, Vitamin K, Folate
Minerals: Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Zinc
Chemical Composition:
Essential Oils: Linalool (60-70%), Geranyl acetate
Other Components: Terpenes, Alcohols, Aldehydes
Varieties
Single Seed (SS) Coriander:
Appearance: Single, round seeds.
Aroma and Flavor: Strong and robust.
Cultivation Areas: Rajasthan, Gujarat, Madhya Pradesh.
Double Seed (DS) Coriander:
Appearance: Twin seeds, attached together.
Aroma and Flavor: Milder than SS coriander.
Cultivation Areas: Andhra Pradesh, Karnataka, Tamil Nadu.
Eagle Coriander:
Appearance: Large, bold seeds.
Aroma and Flavor: Sweet and pleasant.
Cultivation Areas: Rajasthan, Madhya Pradesh.
Scooter Coriander:
Appearance: Medium-sized seeds.
Aroma and Flavor: Fresh and slightly citrusy.
Cultivation Areas: Maharashtra, Andhra Pradesh.
Green Coriander:
Appearance: Green, fresh leaves.
Aroma and Flavor: Citrusy and herbaceous.
Uses: Garnishing, salads, chutneys.
Cultivation Areas: Widely grown across India, particularly in home gardens.
Harvesting and Processing
Harvesting Time: February to March.
Post-Harvest Processing:
Cleaning: Removal of impurities.
Drying: Sun drying or mechanical drying.
Grading: Sorting based on size and quality.
Packaging: Packed in jute bags, polypropylene bags, or vacuum-sealed for export.
Uses
Culinary: Spice blends (curry powder, garam masala), pickles, marinades, soups.
Medicinal: Digestive aid, anti-inflammatory, anti-microbial properties.
Cosmetic: Essential oils in perfumes and soaps.
Indian cumin seeds, also known as "jeera," are one of the most significant spices in the culinary world, renowned for their distinctive flavor and aroma. India is the largest producer and exporter of cumin seeds, providing premium quality seeds to various markets worldwide.
Specifications:
Appearance: Cumin seeds are oval-shaped, elongated, and ridged. They are usually 3-6 mm long and light to dark brown in color.
Aroma and Flavor: Cumin seeds have a strong, earthy aroma with a warm, slightly bitter taste that adds depth to a variety of dishes.
Purity: High-quality cumin seeds have a purity level of 99% or above, ensuring minimal foreign matter.
Moisture Content: The moisture content in cumin seeds is typically around 8-10%, which helps in preserving their flavor and aroma.
Admixture: Admixture levels are kept below 1%, maintaining the integrity of the seeds.
Oil Content: Cumin seeds contain essential oils, with cuminaldehyde being the primary component responsible for their characteristic flavor and medicinal properties. The oil content ranges from 2-4%.
Ash Content: The total ash content is generally around 8%, with acid-insoluble ash below 1%.
Varieties:
Indian Green Cumin (Nigella Sativa): Known for its vibrant green color and slightly milder flavor, it is highly valued for its medicinal properties.
Regular Indian Cumin (Cuminum Cyminum): The most common variety, used extensively in cooking and available in two main subtypes:
Bold Cumin Seeds: Larger, darker seeds with a higher oil content and stronger flavor.
Small Cumin Seeds: Smaller, lighter seeds with a milder taste.
Organic Cumin Seeds: Grown without the use of synthetic fertilizers and pesticides, ensuring a natural and healthy product.
Machine Cleaned Cumin Seeds: These seeds undergo thorough cleaning to remove impurities, ensuring a higher purity level and longer shelf life.
Sortex Cleaned Cumin Seeds: Using advanced technology, these seeds are meticulously sorted and cleaned to achieve the highest quality standard, with minimal foreign matter.
Uses and Benefits:
Culinary Uses: Cumin seeds are a staple in Indian, Middle Eastern, Latin American, and Mediterranean cuisines. They are used in whole or ground form to enhance the flavor of curries, soups, stews, rice dishes, and spice blends.
Medicinal Uses: Cumin seeds are known for their digestive, anti-inflammatory, and antioxidant properties. They are used in traditional medicine to treat various ailments such as indigestion, bloating, and respiratory disorders.
Nutritional Value: Cumin seeds are rich in iron, calcium, magnesium, and vitamins A, C, and E. They are also a good source of dietary fiber and protein.
Indian red chilli, a staple spice in Indian cuisine, is renowned globally for its rich flavor, vibrant color, and pungent heat. Cultivated primarily in the southern states like Andhra Pradesh, Karnataka, and Tamil Nadu, Indian red chilli holds a significant place in both domestic and international spice markets. The spice is available in various forms including whole, powder, and crushed flakes, each catering to diverse culinary needs.
Specifications:
Color: Bright red to deep red
Flavor: Ranges from mildly pungent to extremely hot
Capsaicin Content: Varies depending on the variety, affecting the heat level
Moisture Content: Typically between 8-12%
Shape: Long and slender to short and stout
Seeds: Present in the inner pod, often removed in powder form to reduce bitterness
Scoville Heat Units (SHU): Ranges from 30,000 to 100,000 SHU depending on the variety
Ash Content: Maximum 8%
Extraneous Matter: Maximum 1%
Packaging: Available in 10kg, 20kg, 25kg bags, or custom packaging upon request
Varieties:
Guntur Sannam (S4 Type):
Origin: Andhra Pradesh
Characteristics: Bright red color, moderate heat, and pungent flavor
SHU: 35,000 -40,000
Uses: Widely used in sauces, salsas, and as a powder in spice blends
Byadgi:
Origin: Karnataka
Characteristics: Deep red color, less pungent, wrinkled appearance
SHU: 15,000 - 25,000
Uses: Ideal for coloring in culinary preparations, used in the cosmetic industry for its natural dye
Kashmiri:
Origin: Jammu & Kashmir
Characteristics: Bright red color, mild heat, smooth skin
SHU: 1,000 - 2,000
Uses: Primarily for its color, used in tandoori dishes, and Indian curries
Teja:
Origin: Andhra Pradesh
Characteristics: Extremely pungent, deep red color
SHU: 50,000- 100,000
Uses: Hot sauces, pickles, and spicy culinary dishes
Naga Chilli (Bhut Jolokia):
Origin: North-East India
Characteristics: One of the hottest chillies in the world, wrinkled skin
SHU: 800,000 - 1,001,304
Uses: Specialty sauces, extreme heat lovers, and for creating hot blends
Health Benefits:
Indian red chilli is not only a key ingredient for flavoring but also offers numerous health benefits. It is rich in vitamins A, C, and E, and contains antioxidants which are beneficial for boosting the immune system. The capsaicin present in chillies is known for its anti-inflammatory properties, aiding in pain relief and weight management by boosting metabolism.
Turmeric, scientifically known as Curcuma longa, is a vibrant yellow spice originating from the rhizome of the turmeric plant. Indigenous to India, turmeric is globally renowned for its culinary, medicinal, and cosmetic applications. India's climate, soil, and traditional cultivation techniques contribute to producing the highest quality turmeric, rich in curcumin, the compound responsible for its distinctive color and health benefits.
Specifications
Curcumin Content: Typically ranging from 2% to 5%, higher curcumin content signifies superior quality.
Moisture Content: Ideal moisture content should be less than 12% to prevent mold and ensure longevity.
Appearance: Bright yellow to deep orange color, smooth and uniform texture.
Aroma and Flavor: Earthy, slightly bitter, and peppery flavor with a mustard-like aroma.
Foreign Matter: Should be minimal, not exceeding 0.5%.
Ash Content: Total ash should be less than 9%, and acid-insoluble ash should be less than 1.5%.
Particle Size: Depending on the requirement, it can be ground to fine powder or sold as whole rhizomes.
Packaging: Typically packed in jute bags, polyethylene-lined cartons, or vacuum-sealed containers to retain freshness and quality.
Varieties of Indian Turmeric
Alleppey Finger Turmeric (Kerala): Known for its high curcumin content (around 5%) and bright color, making it a preferred choice for medicinal and culinary uses.
Erode Turmeric (Tamil Nadu): Famous for its deep yellow color and fine texture, Erode turmeric has a curcumin content of approximately 2.5% to 3.5%.
Salem Turmeric (Tamil Nadu): Recognized for its strong aroma and high volatile oil content, with a curcumin content of about 3.5%.
Rajapuri Turmeric (Maharashtra): Larger in size with a mild flavor, Rajapuri turmeric is commonly used for culinary purposes.
Nizamabad Bulb Turmeric (Telangana): Known for its size and distinct flavor, it has a curcumin content ranging from 2% to 4%.
Sangli Turmeric (Maharashtra): Preferred for its consistent quality, bright color, and curcumin content of around 3%.
Duggirala Turmeric (Andhra Pradesh): Noted for its bright yellow color and strong aroma, with curcumin content between 2.5% and 3.5%.
Madras Turmeric (Tamil Nadu): Often used for extraction purposes, with a curcumin content of about 2%.
Uses
Culinary: Essential in Indian cuisine for its color, flavor, and preservative qualities.
Medicinal: Used in Ayurveda for its anti-inflammatory, antioxidant, and antiseptic properties.
Cosmetic: Incorporated into skincare for its natural anti-inflammatory and skin-brightening properties.
