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Coriander Details & Specifications |
| Useful
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| Botanical Name |
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Coriandrum sativum |
| English Name |
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Coriander |
| Hindi Name |
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Dhania |
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| CATEGORY |
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Carminative |
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| SOURCE |
| Part used |
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State of the part used |
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Fruits |
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Leaves |
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Fresh and dried |
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| FAMILY |
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Umbelliferae |
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| GEOGRAPHICAL SOURCE |
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The plant is indigenous to INDIA and is found in following countries:-
Egypt
Holland
Hungary
India
Morocco
Russia
In India it is widely cultivated in Andhra Pradesh, Maharashtra, Madhya Pradesh, West Bengal, Utter Pradesh, Rajasthan, Jammu and Kashmir.
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| IDENTIFICATION |
| Organoleptic characteristics |
| Colour |
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| Odour |
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Aromatic |
| Taste |
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Spicy & aromatic |
| Size |
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3 to 4 mm. in diameter |
| Physical
Standards |
| Total Ash |
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N/A |
| Moisture |
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N/A |
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| CHEMICAL CONSTITUENTS |
| Major |
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Major chemical constituents responsible for physicochemical and therapeutic action of the herb are :-
Volatile oil (0.5 to 1.0% )
d-Linalool
Pinene
Cymene
Terpinene
/p>
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| Minor |
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Minor chemical constituents of this herb are :-
Borneol
Geraniol
Geranyl acetate
trans-Tridecene-2-al
Thymol
Fixed oil
Protein
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| CULTIVATION |
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Coriander can be successfully cultivated in an area free from severe frost during the month of February when the crop flowers and sets seeds and succeeds both as an irrigated as well as unirrigated crop. Seeds thoroughly mixed with soil are sown at depth not exceeding 8 cm. and depending on temperature seeds germinate within a period from 10 to 15 days. Sometimes seeds soaked in water for 12 to 24 Hours and dried in shade by spreading over cloth are also sown to hasten germination process. Coriander crop matures in a period of 115 to 125 days. Crop must not be permitted to over ripening spoils the quality particularly colour of the product. The harvesting shall be done when the seeds in the main umbels have turned brownish in colour and is done either by uprooting the plants with hand or by cutting them with sickles. The plants after harvesting are tied in small bundles and stacked for drying keeping the bundles upside down so that the grains are less exposed to the sun and their greenish colour is protected. After drying of bundles grains are separated by beating the bundles gently. The grains are cleaned by winnowing and stored in a moisture free godown. Extreme Care should be taken not to store the grains if their moisture content is high as this will spoil their quality.
The green leaves of the plant in India are popularly used as a spice in daily food. Fruit are collected when mature and ripe and dried. During drying fruits are collected when mature and unpleasant bug like odour disappears. The lowest leaves are stalked and pinnate, the leaflets roundish or oval slightly lobed. The segments of the uppermost leaves are linear and more divided. The flowers are in shortly-stalked umbels, five to ten rays, pale mauve, almost white, delicately pretty. The seed clusters are very symmetrical and the seeds fall as soon as ripe. The plant is bright green, shining, glabrous and intensely forted. In India, It is cultivated over 4, 11,600 ha. with a total production of 1,90,400 tonnes of seeds. The main coriander growing district in Rajasthan are Kota, Jhalawar, Bundi, Sawai Madhopur and Jaipur. The land for planting should be repeatedly ploughed three to four times to bring the soil to a fine tilth. In irrigation areas, if the soil moisture is not sufficient, the preparatory tillage operations should be carried out after a light irrigation. Seed rate varies from 10 to 15 kg/ha. Before sowing the seeds are trampled or crushed into halves with feet or by rubbing with hands. Seeds are then treated with Agrosan-GN. or any other mercurial fungicide.
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| STORAGE |
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To maintain physicochemical properties and medicinal values of the herb it is recommended to maintain following storage conditions:-
Air tight containers
Protection from light
Protection from moisture
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