CORIANDER (DHANIA) SEEDS 100g

Heera Coriander Seeds 100g

Coriander is known all over the world for its medicinal properties. It is a great source of potassium, iron, vitamins A, K, and C, folic acid, magnesium, and calcium that can heal many health issues. Coriander is one of the oldest of herbs and spices. The fruit of the coriander plant contains two seeds which, when dried, are the portions used as the dried spice. When ripe, the seeds are yellowish-brown or tan in colour with longitudinal ridges. 

Coriander seeds can be easily ground with a mortar and pestle. You may wish to first soak them in cold water for ten minutes and then drain them, as this process will revive their fragrant aroma.



Culinary uses

Dried coriander seeds are one of the common spice ingredients used worldwide. In general, completely dried seeds gently roasted under low flame just before milling in order to get fine powder. Roasting releases special aromatic compounds and essential oils in the seeds.



Here are some serving methods:

• In a saucepan over low heat, combine vanilla soymilk, honey, coriander and cinnamon for a delicious beverage.


• Healthy sauté spinach, fresh garlic and coriander seeds, mix in garbanzo beans, and season with ginger and cumin.


• Add coriander seeds to soups and broths.


• Use coriander seeds in the poaching liquid when preparing fish.


• Adding ground coriander to pancake and waffle mixes will give them a Middle Eastern flavor.


• Put coriander seeds in a pepper mill and keep on the dinner table so that you and your family can use them at any time.


• Coriander seeds are used as flavoring agent in confectionary, stews, sausages, sweet breads, and cakes.

​In India, ground powder of coriander seeds is a common household spice powder that is used in pickling, chutneys, stews, curries, marinades as well as in sausages.



Medicinal uses

Along with dill, and fennel, coriander seeds are being used as a carminative and digestive items in variety of gripe water preparations.



The seeds are chewed as a remedy to prevent halitosis



Recipe for Spicy Indian Dahl

1 cup red lentils

2 tablespoons ginger root, minced

1 teaspoon mustard seed

2 tablespoons chopped fresh cilantro

4 tomatoes, chopped

3 onions, chopped

3 jalapeno peppers, seeded and minced

1 tablespoon ground cumin

1 tablespoon ground coriander seed

6 cloves garlic, minced

2 tablespoons olive oil

1 cup water salt to taste



Directions

Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)

In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.

Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.



Manufacturer: P&B Foods Ltd, Indija

Package: 100g