Coriander Powder- مسحوق الكزبره الناشفه
Dried and ground coriander seeds. Coriander powder is used in Indian cooking to make a variety of dishes, such as Makki ki roti, Chicken Tandoori, Chicken Curry Dry, Jalebi, Laziz Ladd, Coconut Burfi.
Made from Coriander, this is a finely ground powder to use in many recipes and herbal remedies.
Selecting and Buying
The plant prefers well drained loamy soils rich in organic matter with a pH of 5.5 to 6.5. Soil should not be too rich with organic matter as too much nitrogen lessens the flavour. The plant requires partial shade but fairly high temperature and sufficient water. The plant can be kept in full sun but must be shaded during the heat of day to protect against sunscald. Too much heat can damage the fruit. They need a long season to ripen, so choose an early variety.
Coriander leaves can be picked when the plant is immature i.e only a few inches tall. Fresh tender leaves have better flavour. But seeds ripen only after a long season say about 2 1/2 months before they are ready to be picked. Harvest seeds when fruits turn brown and before they shatter. Mature or ripe fruits have a distinct spicy aroma. Leave the seed heads in a dry airy place for 2-3days. Shake off the seeds and store for later use.