Coriander Seeds are the small, round, beige to light brown seeds of the annual herb Coriandrum sativum, widely used in culinary and medicinal applications. These seeds, typically measuring 3–5 mm in diameter with ridged surfaces, are renowned for their warm, citrusy, and nutty flavor profile that enhances a variety of dishes, particularly in Indian cuisine. Cultivated mainly in tropical and subtropical regions, coriander seeds thrive in warm climates with well-drained soils, making India the largest global producer. Botanically, the coriander plant is an annual herb bearing delicate feathery leaves known as cilantro, small white or pale pink flowers, and produces seeds that are a staple spice ingredient. Beyond flavoring, coriander seeds are valued for their nutritional benefits, providing proteins, dietary fiber, essential minerals like iron and magnesium, and B-vitamins. They support digestive health, regulate blood sugar, and offer antioxidant properties. Available in various forms including whole seeds and ground powder, coriander seeds are an indispensable spice for B2B buyers in the food processing, spice trading, and pharmaceutical industries, ensuring high-quality seasoning and health benefits in their products.
Key Features
| Features | Description |
|---|---|
| Botanical Name | Coriandrum sativum |
| Plant Type | Annual herb |
| Seed Description | Round, beige to light brown with ridged surfaces, 3–5 mm diameter |
| Culinary Use | Widely used in Indian cuisine and global spice blends |
| Nutritional Content | Rich in protein (~22g/100g), dietary fiber (~15g/100g), iron, potassium, magnesium, B-vitamins |
| Health Benefits | Supports heart health, digestion, blood sugar regulation |
| Forms Available | Whole seeds and ground powder |
| Cultivation Regions | India (largest producer), Myanmar, Malawi, Kenya, Tanzania |
| Climate Requirement | Warm, well-drained soils in tropical and subtropical areas |
| Use in Industry | Food processing, spice trading, herbal and pharmaceutical products |
| Attributes | Description |
|---|---|
| Scientific Name | Coriandrum sativum |
| Family | Apiaceae |
| Seed Size | 3–5 mm diameter |
| Seed Color | Beige to light brown |
| Seed Surface | Ridged |
| Protein Content | ~22g per 100g uncooked |
| Dietary Fiber | ~15g per 100g uncooked |
| Fat Content | ~1.5g per 100g uncooked |
| Carbohydrates | ~60g per 100g uncooked |
| Primary Growing Regions | India, Myanmar, Malawi, Kenya, Tanzania |
| Usage | Cooking spice, essential in Indian and global cuisines, medicinal uses |
| Packaging Options | Bulk packaging, retail sizes available upon request |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Coriander seeds should be stored in airtight containers, away from moisture, heat, and direct sunlight to maintain their flavor and extend shelf life.
The coriander seeds provided can be sourced as organic if certified, suitable for organic food manufacturing upon proper certification verification.
Typically, the moisture content of high-quality coriander seeds ranges between 8-10% at the time of delivery to ensure optimal shelf stability.
Yes, suppliers can provide coriander seeds in whole or pre-ground powder forms depending on buyer requirements.
Yes, coriander seeds are often graded based on size, color, and purity adhering to international spice quality standards to ensure premium grade.
Country Of Origin: India
Botanical Description:
Plant Type: Annual herb
Leaves: Delicate, feathery (used as cilantro)
Flowers: Small, white or pale pink
Seeds: Round, beige to light brown, with ridged surfaces; typically 3–5 mm in diameter
Botanical and Agricultural Info:
• Scientific Name: Cajanus cajan
• Family: Fabaceae (Legume family)
• Plant Type: Drought-resistant, perennial shrub (often grown as an annual)
• Seeds (Dal): Lens-shaped, yellow split peas (sometimes with brown outer skin if whole)
Culinary Use:-
• A key ingredient in Indian cuisine, especially in dishes like dal tadka, sambar, and Gujarati dal.
• Mild, nutty flavor with a smooth texture when cooked.
• Often tempered with spices such as mustard seeds, cumin, garlic, and curry leaves.
Cultivation and Production:
• Major Producers: India (largest), Myanmar, Malawi, Kenya, and Tanzania
• Grown mainly in tropical and subtropical regions.
• Requires warm climates and well-drained soils.
Nutritional Value (Per 100g, uncooked):
• Protein: ~22g
• Carbohydrates: ~60g
• Dietary Fiber: ~15g
• Fat: ~1.5g
• Rich in: Iron, Potassium, Magnesium, B-vitamins, and Folate
Health Benefits:
• Great plant-based protein source for vegetarians and vegans
• Supports heart health and digestion due to its fiber content
• Helps regulate blood sugar levels thanks to its low glycemic index
Forms Available:
• Split Tour Dal (hulled) – yellow in color and most common
• Whole Tour (with skin) – brown outer covering
• Polished vs. Unpolished – unpolished is more nutritious, polished has a shiny appearance.
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