CORIANDER IS A COMMON SPICE WHICH IS USED IN MOST INDIAN CURRIES. IN INDIA WE USE CORIANDER IN ALMOST ALL DISHES EITHER AS LEAF OR SEED. CORIANDER, POPULARLY KNOWN AS DHANIA IN INDIA IS EXTENSIVELY USED ACROSS VARIOUS REGIONAL CUISINE TO FLAVOUR CURRIES, STIR FRIES ETC. IT ADDS FLAVOUR TO THE DISHES, ALSO IT INCREASES THE NUTRITIONAL VALUE OF THE FOOD.
CORIANDER IS ALSO RICH IN DIETARY FIBER. CORIANDER IMPROVES DIGESTION,IMPROVES SKIN QUALITY. THEY ARE RICH IN VITAMIN K, C, B ALONG WITH ANTIOXIDANTS AND OTHER MINERALS WHICH ARE BENEFICIAL FOR SKIN AND HAIR HEALTH.
CORIANDER IS ALSO RECOGNIZED AS CILANTRO. WHILE THE FRESH LEAVES ARE COMMONLY USED TO MAKE CHUTNEY OR GARNISH DISHES, THE SEEDS AND GROUND POWDER ARE ALSO USED IN COOKING.
A GOOD QUALITY CORIANDER SEEDS RELEASE PLEASANT FLAVOUR WHEN SQUEEZED BETWEEN INDEX AND THUMB FINGERS. AT HOME, STORE SEEDS IN COOL, DRY PLACE IN AIR TIGHT CONTAINERS.BY STORING THIS WAY , YOU CAN KEEP THEM WELL FOR MANY MONTHS.
YOU CAN EASILY PREPARE CORIANDER POWDER IN HOME.IN A THICK BOTTOMED PAN, DRY ROAST THE CORIANDER SEEDS IN LOW TEMPERATURE ,FOR FEW MINUTES UNTIL A NICE AROMA COMES OUT FROM THE SEEDS. THEN SWITCH OFF THE STOVE AND REMOVE IT FROM THE STOVE AND LET IT COOL DOWN TO NORMAL TEMPERATURE . THEN USING A BLENDER YOU CAN POWDER IT. KEEP STIRRING THE SEEDS FOR FEW MINUTES EVEN AFTER YO TAKE IT OFF FROM THE STOVE TOP. OTHERWISE THE SEEDS AT THE BOTTOM OF THE BOTTOM OF THE PAN WILL BE BURNED.
GROUND CORIANDER POWDER SHOULD BE USED AS EARLY AS POSSIBLE SINCE IT LOSES ITS FLAVOUR RATHER QUICKLY. OR IT SHOULD BE STORED IN AIRTIGHT CONTAINERS AND SHOULD BE PLACED IN REFRIGERATOR IF IT IS NEEDED FOR MORE THAN A MONTH.IT WILL STAY OUTSIDE GOOD FOR A MONTH.IT CAN BE STORED IT THE FRIDGE FOR THREE MONTHS.
