CORIANDER OIL(Coriandrum sativum)

100% Pure and Natural.

Packing : 1 Kg to 200 Kg Single Lot.

For Lot Sample and GLC or GC/MS , please email :info@shivaexportsindia.com

Coriander is an annual herb popularly grown and prized for its culinary and medicinal use. It is also known as cilantro in North America.
India is a major coriander oil producing country. Production is done in a number of states on acommercial basis. Gujarat, Rajasthan,Andhra Pradesh, Tamilnadu and Madhya Pradesh are major Indian production areas. A significant percentage of the total coriander produced is used for domestic consumed and the rest is exported.

Coriander Oil Specification

		Results
Appearance:	Colorless to pale yellow clear liquid.
Odor:	Characteristic sweet spicy odor.
Solubility:	Soluble in alcohol and oils. Insoluble in water.
Specific Gravity	0.8630 – 0.8750 @ 20°C	0.8718 @ 25°C
Optical Rotation	+8.0 – +18 @ 20°C	+10 @ 25°C
Refractive Index:	1.455 – 1.4620 @ 20°C	1.4595 @ 25°C
Extraction Method:	Steam distillation of crushed seeds.
Constituents:	Linalool, α-pinene, γ-terpinene, camphre, limonene, phellandrenes, α-terpinene, cymene, myrcene

 

Use of Coriander

Food: All parts of the herb are edible and widely used in a number of cuisine for flavoring and aroma. Coriander Powder is also used for garnishing. Fresh leaves are used as a main ingredient in Vietnamese food, Asian chutney and other dishes. The roots of the herb are also used in Thai cuisine. Coriander seeds are used as a condiment in pickle spices, seasonings, curry powders, sausages, cakes, pastries, biscuits, buns and alcoholic beverages like gin.

 

Medicine: It is known to possess antibacterial properties and has been used in traditional medicine to relieve anxiety and insomnia. It also helps to clear the body of lead, mercury and aluminum.

 

Pharmaceutical: Coriander oil is used as a flavoring agent in a number of pharmaceutical preparations, especially the digestive medicines.

HABITAT AND CULTIVATION

Coriander thrives in well-drained, fertile, deep, medium to heavy soil. Don't over fertilize, as too much nitrogen delays the ripening of the fruits (seeds) and diminishes their flavor. Tolerated pH range is 4.9 to 8.2.
Coriander tolerates cold and heat, but does require full sunlight and watering during dry periods.
Grow coriander in a location that is protected from the wind, as the plants are susceptible to being blown over when they are top-heavy with seeds.
Coriander does not transplant well, so sow seeds directly in the garden just after your last spring frost date. Plant seeds, with the husk left on, 6 mm (1/4 inch) deep. Seedlings usually appear in 10 to 20 days.
Thin seedlings 10 cm (4 inches) apart. Keep area free of weeds.
Sow seeds every 3 weeks for a continuous supply of cilantro (leaves). The plants grow fast, and flower and go to seed quickly in hot weather. Leaf production stops once the plant flowers.
Generally pest-free, but susceptible to fungus diseases, especially in moist, rainy conditions and if the soil is too rich in nitrogen. Also liable to root rot, if the soil is poorly drained.
Self-seeds readily, and if unchecked, can become a persistent weed.
Coriander survives light frost very well, but is an annual that does not over winter. However, as the plants often establish themselves from the dropped seeds of the previous season's crop, you can look forward to an early yield next year.
Growing in containers - Like most annual herbs, cilantro is happy to grow in a pot if the conditions are suitable. Put it in a sunny spot, using a standard potting mix in a 10- or 12-inch (25 or 30 cm) container. Most potting mixes are low in nutrients, so the plants will benefit from feeding every three weeks with fish emulsion fertilizer, or commercial fertilizer with low numbers. (It's particularly important that the first number, representing nitrogen, is under 10.) Because the plant is malodorous for a few weeks while ripening its seeds, you might want to position it slightly away from seating areas and doorways.
Indoors, cilantro can supply fresh leaves for the kitchen all winter from two or three successive plantings. Bright light and a cool temperature will keep the plants producing fresh leaves. Production of coriander seeds requires outdoor conditions and strong sunlight, and can't be accomplished indoors.

SIDE EFFECTS AND CAUTIONS

Some people may experience dermatitis after handling the leaves of coriander or from coming in contact with the oil from the seeds.

COLLECTION AND HARVESTING

Pick leaves (cilantro) for fresh use as required when plants are 5 to 15 cm (2 to 6 inches) tall. Cilantro will keep for about 2 weeks in the refrigerator, especially if wrapped in a damp towel and enclosed in a plastic bag.
Alternatively, set a cilantro plant in a bottle of water, making sure the leaves are tightly enclosed in a plastic bag. Snip leaves as required.
Although the leaves can be frozen in ice cubes, or hung to dry, the flavor is not as pronounced as when cilantro is used fresh.
Harvest coriander seeds as soon as the fruit is light brown. Cut the stems at the base of the plant and put in a paper bag in a warm, dark location to dry. Shake the dried fruits in the bag to remove them from the stems, then rub the dried fruits between the palms of your hands to split them into seed segments. Store the seeds in an airtight container.
Wash dug-up roots and freeze them for later use. Don't harvest the roots of flowering or fruiting plants, as they are inferior to those of young plants.