Trader wholesale coriander seeds

Trader wholesale coriander seeds price per kg

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The trade wholesale coriander seeds has long been the tradition. Because this amazing seed has always been an integral part of Cargo traders wholesale coriander seeds. This herb has many properties that have always kept its business.

The plant from which Coriander is derived belongs to the family of the Umbelliferae. And is native to the Mediterranean countries. Coriander is used both the leaves, spicier, and appreciated especially in the East. Which fruits, grains similar to pepper, yellow and sweet taste that recalls lemons.


Properties of Trader wholesale coriander seeds

Coriander is carminative, antispasmodic and stomachic, is, therefore, a good natural remedy against abdominal colic, digestive difficulties and swelling.
With coriander, you can prepare a digestive infusion, effective and aromatic flavour. Just put 2 grams of coriander seeds in 100ml of boiling water for a few minutes. A couple of tablespoons after meals will be sufficient to promote digestion and elimination of intestinal gas.

Its stimulating effect attenuates the sense of fatigue, fights inappetence and makes it a good tonic for brain activity and for the nervous system.
Coriander also has a fungicidal and antibacterial effect.


Calories seed and nutritional values of coriander

100 g of fresh coriander contains 23 kcal, and:

Protein 2.13 g
Carbohydrates 3.67 g
Sugars 0.87 g
Fat 0.52 g
Cholesterol 0mg
Dietary fibre 2.8 g
Sodium 46 mg


How to grow coriander in a vase

The plant can be sown at any time of year for the collection of leaves. Or in spring to bring the plant to seed. The soil must be fertile and loose. Sow at temperatures above 20 ° -23 °, depth 1.5-2 cm, in protected cultivation or in dwelling in rows 50 cm apart. Germinates in 7-10 days, each round seed is actually double, and two buds are born from it. As soon as the plant grows it is possible to collect the leaves for culinary use. you can dry the leaves c or frozen, but it is always preferable to eat them fresh. In late summer the plant will grow a lot in height, to create beautiful inflorescences. Leave the plants you want to harvest seeds undisturbed.

Coriander is a spice native to the Mediterranean basin, but which has found wider use in oriental cuisine. It has an aroma that is not too strong but very particular and is also part of medicinal plants.



If taken in large doses, coriander can cause kidney problems and digestive system. So it is good not to make excessive use. In Italy, coriander, which uses everything (plant, but also seeds) is used to flavour sausages and salami, meat and fish, legumes and soups. And is also one of the ingredients of some liqueurs and spirits (for example the gin). In India it is found inside the curry and garam masala, used to prepare meat dishes, and also one of the spices to be used to cook the fajita, a famous tex-mex dish.


Curiosity on coriander

Coriander was widely known in antiquity and Pliny the Elder suggested putting some coriander seeds under the pillow to prevent fever and headache.
When sowing coriander it is good to know that it can influence the growth of nearby plants. For example, fennel suffers if grown next to coriander while the anise draws its strength.

The word coriander comes from the Latin word Coriandrum which in turn finds its roots in the Greek word corys (comic), followed by the suffix -and (resembling). The name of this plant refers to the unpleasant odor that emanates until the period of fruit ripening, similar to that of bedbugs.

Another curiosity linked to the name of this spice is the reason why today we call confetti the pieces of coloured paper that traditionally launch at Carnival. In the fifteenth century during the celebrations were launched confetti that often consisted of glazed coriander seeds. Over time these sugar sweets have turned into the paper discs we know today. And have retained the name of the spice they replaced.

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