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    Coriander, also known as cilantro, Chinese parsley or dhania is an annual herb in the family Apiaceae. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

    The variety C. s. vulgare has a fruit diameter of 3-5 mm (0.12-0.20 in), while var. C. s. microcarpum fruits have a diameter of 1.5-3 mm (0.06-0.12 in). Large-fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India, and Australia, and contain a low volatile oil content (0.1-0.4%). They are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in temperate regions and usually have a volatile oil content around 0.4-1.8%, so are highly valued as a raw material for the preparation of essential oil.

    Country of manufacture: India
    Weight: 25,50 kg
    Food energy: 23 kcal
    Fat: 0.52 g
    Product Name: Coriander
    Product Type: Spices
    Binomial name: Coriandrum sativum
    Carbohydrates: 3.67 g
    Protein: 2.13 g
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