We are offering coriander seed.
The dry fruits are known as coriander seeds. In indian and pakistani cuisines they are called dhania.[17][18]
the word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.
The variety c. S. Vulgare has a fruit diameter of 3–5 mm (0.12–0.20 in), while var. Microcarpum fruits have a diameter of 1.5–3 mm (0.059–0.118 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 of around 0.4-1.8%, so are highly valued as a raw material for the preparation of essential oil.[19]all parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is common in south asian, southeast asian, indian, middle eastern, caucasian, central asian, mediterranean, tex-mex, latin american, brazilian, portuguese, chinese and african cuisines.

We are offering coriander seed.
The dry fruits are known as coriander seeds. In indian and pakistani cuisines they are called dhania.[17][18]
the word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.
The variety c. S. Vulgare has a fruit diameter of 3–5 mm (0.12–0.20 in), while var. Microcarpum fruits have a diameter of 1.5–3 mm (0.059–0.118 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 of around 0.4-1.8%, so are highly valued as a raw material for the preparation of essential oil.[19]all parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is common in south asian, southeast asian, indian, middle eastern, caucasian, central asian, mediterranean, tex-mex, latin american, brazilian, portuguese, chinese and african cuisines.