Coriander
The coriander has long history with its cultivation dating back to ancient species in the Mediterranean region. It has been mentioned in holy bible and is said to be known since the middle age.
Coriander leaves are very popular in India as they are used in variety of dishes for garnishing. Apart from the use of leaves for decorating dishes, coriander is also used in the form of dried ripe fruit.
The aroma is warm, nutty and spicy while the leaves have a strong odor. It is not only a fragrant spice, but also has medicinal properties. It is used extensively in several kinds of foods, beverages, liquors and perfumes. It requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture.
In India Coriander is an essential constitute of curry powder and Indian masalas. To enhance its flavor, the normal practice is to fry or roast coriander. It is grown in the states of Gujarat, Rajasthan, Andhra Pradesh, Tamilnadu and Madhya Pradesh.
India exports coriander leaves, powder and oil to USA, UK, Malaysia, Singapore, Sri Lanka and Middle East.
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