<img class="alignnone size-medium wp-image-2658" src="http://www.alasraaherbs.com/wp-content/uploads/2015/03/2-6-300x200.jpg" alt="2 (6)" width="300" height="200" />

<span style="color: #00ff00;"><span style="text-decoration: underline;">::</span><span style="text-decoration: underline;"> Latin Name :</span></span>

Coriandrum sativum

<span style="color: #00ff00;"><span style="text-decoration: underline;">::</span><span style="text-decoration: underline;"> Sensoric quality :</span></span>

Aromatic, selective.

<span style="color: #00ff00;"><span style="text-decoration: underline;">:: </span><span style="text-decoration: underline;">Main constituents :</span></span>

In the ripe fruits, the content of essential oil is comparably low (typically, less than 1%); the oil consists mainly of linalool (50 to 60%) and about 20% terpenes (pinenes, ?-terpinene, myrcene, camphene, phellandrenes, a-terpinene, limonene, cymene).

The taste of the fresh herb is due to an essential oil (0.1%) that is almost entirely made up of aliphatic aldehydes with 10 to 16 carbon atoms. One finds both saturated (decanal) and a,ß unsaturated (<em>trans </em>-2-tridecenal) aldehyds; the same aldehyds appear in the unripe fruits. Similar compounds occur in a few other spices and herbs, all of which share coriander's flavour: Examples include long coriander long coriander, Vietnamese coriander and the Japanese chemotype of chameleon plant.

<span style="color: #00ff00;"><span style="text-decoration: underline;">::</span><span style="text-decoration: underline;"> Uses:</span></span>

Added to stews and marinades for a Mediterranean flavor, very famous spice for most oriental dishes.

<span style="color: #00ff00;"><span style="text-decoration: underline;">::</span><span style="text-decoration: underline;"> Availability :</span></span> Seeds, Leaves