Coriander Seeds

 Botanical and Agricultural Info:

• Scientific Name: Cajanus cajan

• Family: Fabaceae (Legume family)

• Plant Type: Drought-resistant, perennial shrub (often grown as an annual)

• Seeds (Dal): Lens-shaped, yellow split peas (sometimes with brown outer skin if whole)

Culinary Use:-

• A key ingredient in Indian cuisine, especially in dishes like dal tadka, sambar, and Gujarati dal.

• Mild, nutty flavor with a smooth texture when cooked.

• Often tempered with spices such as mustard seeds, cumin, garlic, and curry leaves.

Cultivation and Production:

• Major Producers: India (largest), Myanmar, Malawi, Kenya, and Tanzania

• Grown mainly in tropical and subtropical regions.

• Requires warm climates and well-drained soils.

Nutritional Value (Per 100g, uncooked):

• Protein: ~22g

• Carbohydrates: ~60g

• Dietary Fiber: ~15g

• Fat: ~1.5g

• Rich in: Iron, Potassium, Magnesium, B-vitamins, and Folate

 Health Benefits:

• Great plant-based protein source for vegetarians and vegans

• Supports heart health and digestion due to its fiber content

• Helps regulate blood sugar levels thanks to its low glycemic index

 Forms Available:

• Split Tour Dal (hulled) – yellow in color and most common

• Whole Tour (with skin) – brown outer covering

• Polished vs. Unpolished – unpolished is more nutritious, polished has a shiny appearance.