Coriander | aicrps

Coriander

Common Name: Coriander

Botanical Name

Coriandrum sativum L.

Family

Apiaceae

Commercial Part

Description

Coriander is a widely used spice crop known for its characteristic aroma and flavor.

It is a small, bushy annual herb with thin stems and grows to a height of 25–50 cm.
Leaves are alternate, compound, and highly aromatic, used fresh in culinary preparations.
Inflorescence is a compound umbel comprising 5 smaller umbels.
Fruits (commonly referred to as seeds) are globular, 3–4 mm in diameter, and break into two locules, each with one seed when pressed.
Seeds are pale white to light brown and have a delicate fragrance.

There are two main morphological types:

Climatic Requirements for Cultivation

Climate: Tropical to subtropical
Season: Primarily cultivated as a rabi (winter) season crop
Temperature: Best grown in areas free from severe frost, especially during flowering (February)
Rainfall: Moderate, well-distributed
Soil: Well-drained loamy or sandy loam soils with good organic matter
Altitude: Grows well up to 1,000 meters MSL

Origin and Distribution

Origin: Native to the Mediterranean region
Global Production: India, Morocco, Russia, East European countries, France, Central America, Mexico, and USA
India is the largest producer and consumer of coriander in the world

Major Growing Areas in India

Popular Varieties

Important Uses

Culinary:

Leaves used as garnish and flavoring in curries, soups, and salads
Seeds used whole or ground in curries, masalas, sausages, pickles, and seasonings
Widely used in bakery products, meat preparations, sodas, syrups, puddings, and liquors

Medicinal:

Used as carminative, refrigerant, diuretic, and aphrodisiac
Effective against stomach disorders, fever, and nausea
Coriander oil and oleoresin used in flavoring processed meats and other products

Indian Names of Coriander

Foreign Names of Coriander