Coriander, Shelf Life : 12 Months

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. The dry fruits are known as coriander or coriandi seeds. In India they are called dhania. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored.

Coriander is native to southern Europe and North Africa to southwestern Asia.

All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking. Also, Coriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. A study found both the leaves and seed to contain antioxidants, but the leaves were found to have a stronger effect