Coriander Seeds

Type: Seed Whole and Splits

Plant source: Coriander, (Coriandrum sativum L.)

Purity: 99% Min.

Flavour: Aromatic

Moisture: 12-14% Max

Admixture: 2% Max

Immature Seed: 3% Max

Broken: 5% Max

Total Ash: 10% Max

Acid Insoluble Ash: 1.25% Max

Coriander is an important spice crop having a prime position in flavoring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. Inflorescence is a compound umbel comprising 5 smaller umbels. Fruit is globular, 3 to 4 mm diameter, when pressed it breaks into two locules each having one seed. Fruit has a delicate fragrance; seeds are pale white to light brown in color.

There are two distinct morphological types, one erect and tall with a comparatively stronger main shoot and the other bushy with a relatively weaker main shoot and longer spreading branches.

Advance Information*

Coriander Seeds by VARPI: Elevating Culinary Experiences with Natural Aroma and Flavor

Coriander seeds from VARPI are prized for their exceptional quality and their ability to bring a unique, aromatic flavor to an array of culinary creations. Coriander, known scientifically as Coriandrum sativum L., is an indispensable spice crop that holds a vital position in the culinary world. This detailed description provides an in-depth look at the many facets of VARPI's coriander seeds, highlighting their distinctive characteristics, benefits, and versatile uses.

Physical Characteristics

Plant Description: - Structure: The coriander plant is a thin-stemmed, small, bushy herb, typically reaching heights between 25 and 50 cm. It features numerous branches and umbels, making it a bushy yet sturdy herb. - Leaves: The leaves of the coriander plant are alternate and compound, displaying a vibrant green color. Both the plant and the leaves emit a pleasant aroma that hints at the flavorful seeds they produce. - Inflorescence: The plant's inflorescence is a compound umbel, which includes five smaller umbels. This unique floral structure contributes to the plant's health and seed production. - Fruit and Seeds: Coriander's fruit is globular, approximately 3 to 4 mm in diameter. When pressed, the fruit breaks into two locules, each containing one seed. The seeds themselves are typically pale white to light brown and have a delicate fragrance that is released when ground or cooked.

Morphological Types: VARPI's coriander seeds come from plants that fall into one of two distinct morphological categories:

1. Erect and Tall: These plants feature a comparatively stronger main shoot and are known for their height.
2. Bushy and Spreading: These plants have a relatively weaker main shoot but longer, spreading branches which contribute to a dense and bushy appearance.

Quality Specifications

VARPI takes pride in offering coriander seeds that meet stringent quality standards to deliver the best flavor and aroma. The specifications are as follows:

• Type: Seed Whole and Splits
• Purity: 99% Minimum - Ensuring that nearly all provided seeds are pure coriander.
• Flavour: Aromatic - Providing a pleasant and distinctive aroma ideal for culinary use.
• Moisture Content: 12-14% Maximum - Maintaining optimal moisture levels for preservation and freshness.
• Admixture: 2% Maximum - Ensuring minimal presence of foreign materials.
• Immature Seed: 3% Maximum - Limiting the number of underdeveloped seeds to maintain quality.
• Broken Seeds: 5% Maximum - Reducing the presence of broken seeds to enhance the product's integrity.
• Total Ash: 10% Maximum - Ensuring low levels of total ash content.
• Acid Insoluble Ash: 1.25% Maximum - Maintaining low levels of acid-insoluble ash to ensure purity.

Culinary Applications

Coriander seeds are a versatile spice staple in many kitchens around the world. Their aromatic quality and distinctive flavor make them an essential ingredient in various cuisines.

Cooking and Culinary Uses: - Spice Mixes: Ground coriander seeds are a common component in spice mixes such as garam masala, curry powder, and chili powder, adding depth and complexity to these blends. - Pickling: Whole coriander seeds are often used in pickling recipes, contributing both flavor and texture. - Baking: The seeds are also utilized in baking, imparting a warm, slightly citrusy flavor to bread and pastries. - Meat Rubs: Ground coriander is an excellent addition to meat rubs, enhancing the taste of grilled or roasted meats. - Marinades: The seeds' aromatic properties make them a perfect ingredient in marinades for both vegetables and proteins. - Soups and Stews: Whole or ground coriander seeds can elevate the flavor profile of soups and stews, providing a subtle yet distinct taste.

Health Benefits

Coriander seeds are not just valued for their culinary benefits but also for their potential health advantages. They have been used traditionally in various cultures for their medicinal properties.

• Digestive Health: Coriander seeds are known to aid in digestion and relieve symptoms such as indigestion and bloating. They stimulate digestive enzymes and juices.
• Anti-inflammatory Properties: The seeds contain compounds that have anti-inflammatory effects, which may help reduce inflammation in the body.
• Blood Sugar Regulation: Some studies suggest that coriander seeds may help in managing blood sugar levels, offering potential benefits for individuals with diabetes.
• Antioxidant Content: Rich in antioxidants, coriander seeds help to fight free radicals in the body, reducing oxidative stress and promoting overall health.
• Anti-microbial Effects: The seeds possess anti-bacterial and anti-fungal properties, which can help in protecting