Organic Coriander

Visit our website "coriander-cilantro.com"

Introduction :
Organic coriander generally known as "Dhania" is cultivated for centauries in the tribal belt of Khandamal and Koraput region of India. Coriander is considered both an herb and a spice since both its leaves and seeds are used as seasoning condiment.

Organic coriander was originally introduced from from India in USA, to Chinese, Egyptians and then to the Europeans, as an aromatic stimulant and spice. Great Ayurvedic physicians, Hippocrates and other Greek physicians in digestive formularies employed it.

Fresh Coriander leaves (Cinlantro) are more commonly known as cilantro and bear a strong resemblance to Italian flat leaf parsley since they belong to the same plant family Umbelliferae.

Product Description :
USP : We are USDA, NOP certified growers of Coriander. Our coriander fruit contains 0.75 - 1.25% essential oil.70-90% d-linalol (coriandrol), isomeric with borneol. Coriander seed are being processed by steam distillation for the extractable essential oil of which d-linalool is the major constituent. We are cultivating large bold Coriander seeds in our field. In Ayurveda, coriander is considered invaluable for digestion. It is a cooling spice, and hence very useful for pacifying Pitta.

Biological Details : Coriander plant is an annual herb with fine, lacy foliage. The bright green plant is erect and glabrous, reaching heights of 1-3 ft. The compound lower leaves are round and lobed, while the upper leaves are finely divided into very narrow, lacy segments. The small pink, pale blue or white flowers are borne in compound umbels. The fruits are nearly globular and consist of two, single-seeded mericarp. Coriander seeds are almost spherical, one end being slightly pointed, the other slightly flattened. Unripe seeds are said to have an offensive smell, whereas the ripe seeds are sweet and aromatic.

Area of procurement : Almost all our product "Coriander" whole seed and Powder is procured from the certified tribal farmers of 5 districts in India.

Our offer :-

Product Name	Minimum Quantity	Specifications
Dried Whole Coriander	------	-------------------
Coriander Powder	------	-------------------

Cultivation : CORIANDER

Coriander Cultivation :
Organic coriander cultivation in India is done in many states such as in Rajasthan, Gujarat, Madhya Pradesh, Tamil Nadu, U.P., etc.

Organic Coriander cultivation in India

Climate & Soil
Coriander requires cool climate during growth stage and warm dry climate at maturity. It can be cultivated in all most all types of soils but well drained loamy soil suits well. It is observed that quality of seed is superior & essential oil content is more when the crop is grown in colder regions & at high altitudes.

Preparation of field
Land should be ploughed 2-3 times followed by planking, to bring the soil to fine tilth. Clods should be broken and stubbles of previous crop should be removed. Before land preparation, pre-sowing irrigation should be given, if optimum moisture for seed germination is not available in the soil.

VARIETIES
The Local Tribal varieties used in India:
SWATI, SADHANA and LAMA

Seed rate and Sowing:
15 to 20 Kg of seed is required for sowing of one-hectare area. Usually coriander is cultivated during Rabi season. The best time for sowing of coriander is 15th October to 15th November. Seed should be rubbed to split into two halves before sowing. While rubbing care should be taken to save the sprouting portion. Timely sowing is beneficial as in early sowing germination is affected on account of excess sunshine and late sowing leads to paltry growth of plants and development of various diseases. Sowing time may be adjusted in frost prone areas so that the frost incidence can be avoided during flowering stage. Sowing should be done in rows at spacing of 30 cm apart.

Manures and fertilizers
15 to 20 MT FYM per hectare should be incorporated in soil at the time of land preparation. Apart from FYM, 650ml Azospirillum, 650ml Phosphate Bactor and 200Kg Ash per hectare should also be applied in the soil as basal dose, in case of rain fed crop.

Irrigation
Generally, 4-6 irrigations are given depending on type of soil and climate. First irrigation should be given within 30-35 days from the date of sowing, second after 50-60 days, third after 70-80 days, fourth after 90-100 days, fifth after 105-110 days and sixth after 115-125 days.

Inter-culture and Weeding:
During early stages of growth, coriander plants grow very slow; hence weeding during this period is very essential to save the plants from weed competition. In rain fed crop, first weeding should be done at about 25-30 days after sowing and in irrigated crop about 40-45 days after sowing. Thinning of plants should be done before first irrigation to maintain a spacing of 5 to 10 cm between plants. Second weeding should be done 50-60 days after sowing, in rain fed crop.

PLANT PROTECTION

PEST

Aphid
Aphid infestation occurs at the time of flowing or after flowering in coriander crop. It sucks the sap from tender parts of the plants resulting in heavy loss. Spraying of Metarhizium anilosporium and Neem oil solution should be done to control this insect. Sowing during last week of October to first week of November can minimize the damage caused by aphid.

Cutworm
It is a caterpillar, brownish in color, which cuts the plants from ground level and makes them to fall down. Infestation of this pest starts at the initial stage of plants resulting in heavy loss to the crop. Beauveria Bassiana should be done while ploughing to prevent the crop from infestation

DISEASES

Wilt disease
The fungus, which causes wilt, affects root system of the plants. To prevent the crop from infection from the fungus, deep ploughing should be done during summer season. Crop rotation may also be followed. In those plots, where effect of this disease has been noticed, coriander crop should not be taken for 2-3 years.

Powdery Mildew
Attack of this disease is seen during cloudy weather condition. White powdery growth appears on the leaves and buds during its primary stage. Seed formation may not take Place in affected plants due to this disease. To control this disease, Trichodema Virridae 3.5 Kg per hectare should be done.

Blight
In this disease dark brown spots appears on the stem and leaves of infected plants. Spraying of Pseudomonas Bactor should be used to control this disease.

Harvesting
This crop matures in about 110 to 140 days. At maturity, seeds turn to yellowish green color. On pressing, mature seeds are medium-hard. After harvest, the crop should be dried under partial shade to retain the green color and its aroma. When the plants are completely dried, thrashing should separate the seeds. Seeds should be cleaned by winnowing or with the help of sieve or by vibrator and graded.

Yield
About 500 to 800 Kg coriander/ ha from rain fed crop and 1200 to 2000 Kg from irrigated crop can be obtained.

Nutrition : CORIANDER

Traditional Medicinal and other uses :

• In Ayurvedic medicine, it is used to treat nose bleeds, coughs, hemorrhoids, scrofulous, painful micturation, edema, bladder complaints, vomiting, amoebic dysentery, and dizziness

• Chili is extremely irritating both internally and externally. Taken inordinately it may cause gastro-enteritis.

• In Chinese medicine, it is used for loss of appetite, the pre-eruptive phase of chicken pox and measles, hemorrhoids, and rectal prolapse.

• The leaves are chewed to sweeten the breath, especially after eating garlic.
• The seeds can be made into poultices, lotions, or salves for external use to prevent infection of wounds and to ease muscle and joint aches.

Product benefits :

• As a medicinal plant, coriander has been used as an antispasmodic, carminative, stimulant, and stomachic.
• Coriander has also exhibited hypoglycemic activity.
• Coriander seed oil has antibacterial properties and is used for treating colic, neuralgia and rheumatism. The oil also counteracts unpleasant odours in pharmaceutical preparations and tobacco. It is used in perfumes, liqueurs and gin.
• Seeds are sometimes used as a flavoring agent to improve taste in other medicinal preparations. The seeds are ground into a paste for application to skin and mouth ulcers.

Nutritional Value of Coriander :

This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin C, Phosphorus, Potassium, Zinc, Copper and Selenium, and a very good source of Dietary Fiber, Calcium, Iron, Magnesium and Manganese.

Nutrition Value of Coriander leaves (Cinlantro):

Amount per Serving (4gm)
Calories 1	Calories from Fat 0
	% Daily Value
Total Fat 0gm	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Sugar 0g	Nil
Protein 0g
Vitamin A	5%
Vitamin C	2%
Calcium	0%
Iron	0%

Nutrition Value of Coriander Seeds:

Amount per Serving (5gm)
Calories 15	Calories from Fat 7
	% Daily Value
Total Fat 1gm	1%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 3g	1%
Dietary Fiber 2g	8%
Sugar	Nil
Protein 1g
Vitamin A	0%
Vitamin C	2%
Calcium	4%
Iron	5%

Recipes : CORIANDER

Culinary Use :
The commonest use of coriander seed is in curry powders in home kitchen. Coriander seed is an essential cooking ingredient in Indian, Mexican, Arabian and Thai dishes. Coriander seeds are available as whole, ground coarse, fine powder and extract forms. It's used as a flavoring agent in the food industry for breads, cheeses, curry, fish, meats, sauces, soups, pastries, and confections. The seeds are also used to flavor alcoholic beverages, such as gin, and in liqueurs. They are used in extract form to yield an essential oil for soaps and perfumes. The fruit has been used to flavor cigarette tobacco. Fresh leaves and shoots are especially popular as a flavoring agent in salads, soups and stews.

Cooking tips on Coriander :
Hotness Scale: 1

Flavor: The seeds are warm, mild and sweetish. There is a citrus undertone similar to orange peel. The leaves combine well with many pungent dishes from from India in USA, Mexico and the Middle East.

Storage
Ground coriander is apt to lose its flavor and aroma quickly and should be stored in an opaque airtight container. Whole seeds keep indefinitely. A light roasting before use may enhance their flavor.

Refrigerate: Snip off leaves as you need them and re-cover. The water should be changed every two to three days. Do not wash the herb until you're ready to use it since excess moisture will turn the leaves to green slime during storage. This should last up to a week in the refrigerator.
The leaves can be chopped or minced before use. They lose flavor when dried, but may be frozen either blanched or chopped and frozen into ice cubes.

Tips for Preparing Coriander:

• Fresh coriander should be washed right before using since it is highly fragile. The best way to clean coriander is just place it in a bowl of cold water and swishing it around with your hands. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water, and repeat this process until there is no dirt remaining in the water.
• Coriander seeds can be easily ground with a mortar and pestle.
• First soak them in cold water for ten minutes and then drain them, as this process will revive their fragrant aroma.
• As coriander is mild, it is a spice to be used by the handful, rather than the pinch.

Coriander Recipe:
Sai Vedics Inc., USA, Organic Herbs & Spices, lowest cost, direct from organic farmers, don't miss the full article on Organic Coriander that includes history, storage, usage, and cooking tips. Coriander is a popular spice in mid-Eastern and Asian dishes. Along with added flavor, it gives a brown color to your recipe.

Add your own special recipe to our Message Board and share with the world.

Now that you are here to find out the delicacies by the addition of Coriander into your preparation; we will offer you 4 different delicacies very month.....and feed your loved ones a new dish very week and feel them loving you more each week!!! Some Tasty recipes with Coriander.