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Coriandrum Sativum

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MOQ : 2000 Kilograms

Coriandrum Sativum Specification

Purity(%)
99%

Flavor
Strong

Moisture (%)
5%

Variety
Indian

Ingredients
Coriandrum Sativum

Oil Content %
1.5%

Physical Form
Whole

Usage
Cooking & Seasoning

Product Name
Coriandrum Sativum

Product Type
Herbs

Shape
Oval

Processing
Raw

Color
Green

Grade
Food Grade

Shelf Life
12 Months

Weight
50 Kilograms (kg)

Taste
Aromatic

Storage
Cool & Dry Place

Coriandrum Sativum Trade Information

Minimum Order Quantity
2000 Kilograms

Payment Terms
Letter of Credit at Sight (Sight L/C), Telegraphic Transfer (T/T), Delivery Point (DP)

Supply Ability
20000 Kilograms Per Month

Delivery Time
21 Days

Sample Available
Yes

Sample Policy
Free samples available with shipping and taxes paid by the buyer

Packaging Details
Bags

Main Export Market(s)
North America, Eastern Europe, Middle East, Western Europe, Central America, South America, Asia

Certifications
ISO, GMP, Halal

About Coriandrum Sativum

Export inquiry is welcome.

We are engaged in offering optimum quality bold size Coriandrum Sativum with good essential oil contents. Coriandrum Sativum is the ingredient of almost every Indian dish in some form or the other - either as coarse or fine powder. It provides fresh taste and aroma to any dish. Coriandrum Sativum also has many medicinal values & it promotes natural healing.

Premium Quality and Organic Cultivation

Our Coriandrum Sativum is responsibly grown using organic practices that ensure negligible admixture and preserve natural flavor. The product undergoes rigorous quality checks, preserving its strong aroma and purity, making it ideal for culinary use.

Optimal Packaging and Storage Solutions

Each 50 kg bag is designed for easy handling and efficient bulk storage; the green whole seeds remain fresh for up to a year. Maintaining a storage temperature below 25C in a cool, dry area helps preserve the spices aromatic qualities and nutritional integrity.

Versatile Culinary Application

Coriandrum Sativums robust, aromatic taste enhances a wide range of dishes. Whether used as whole seeds or ground, it brings authentic flavor and depth to both traditional Indian cuisine and international recipes, making it a kitchen essential.

FAQs of Coriandrum Sativum:

Q: How should Coriandrum Sativum be stored to maintain its freshness?

A: Coriandrum Sativum should be stored in a cool and dry place with a temperature below 25C. Proper storage in its original bag packaging helps preserve its strong flavor and aromatic qualities for up to 12 months.

Q: What are the main culinary uses of this product?

A: Coriandrum Sativum is primarily used in cooking and seasoning various dishes. Its whole oval seeds lend strong flavor and aroma to curries, soups, stews, and spice blends in both Indian and global cuisines.

Q: When is Coriandrum Sativum typically harvested?

A: This variety of Coriandrum Sativum is harvested during the winter season, ensuring optimal taste and quality due to favorable climate conditions.

Q: Where is your Coriandrum Sativum produced and supplied from?

A: Our Coriandrum Sativum is cultivated organically in India. As an exporter, manufacturer, and supplier, we deliver bulk quantities internationally while upholding stringent food-grade standards.

Q: What is the processing method for your Coriandrum Sativum?

A: The product is processed in its raw, whole form without any admixture, preserving its natural aromatic and flavor characteristics, making it ideal for direct use in cooking and seasoning.

Q: What are the benefits of choosing your Coriandrum Sativum?

A: Our product offers a high purity of 99%, a strong aromatic flavor, and organic certification. It is completely free from additives and admixtures, providing enhanced taste and safety for culinary applications.

Q: How does the minimum order quantity affect bulk purchasing?

A: The minimum order quantity for Coriandrum Sativum is 10 tons, which accommodates large-scale buyers like wholesalers and food manufacturers requiring bulk shipments of premium organic coriander seeds.

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