CORIANDER- THE CUISINE CONCEDER :

The fluffy green leaves recognize Refreshment. Coriander, a native to the Middle East and Mediterranean region is now a common cuisine companion in and around the world.

Coriander, tenderly called ‘Chinese Parsley, Dhania and Cilantro’ is used both as herb and spice.  Every part of Coriander is used in World Cuisines. The fresh leaves are pinched and sprinkled on Chutneys, curries, salads, and salsa. These leaves stay good with both Vegetarian and Non-Vegetarian dishes. So Coriander leaves are more familiar in Kitchens of the World. People love to plant Coriander in their home garden. The tiny twirls give a refreshing peace to our minds. Breathing the aroma will make our sense fresh and positive.

Coriander leaves are the main course of ingredients in garnishing spicy dishes. They are usually successful epilogues to each dish. The fresh taste with the refreshing aroma can serene any soul.

They are also used as Odorant substances in Soaps and Detergents. They are flavourful agents to fascinate your dishes.

The dried coriander seeds evoke an aroma that makes everyone turn to taste. It is an addictive feeling of frying Coriander seeds in a dry pan or with oil. The crunchy sound of coriander seeds turned it into munchy snacks in many parts of the world. They have digestion properties as it is added a little or large amount to each passioned dish.