Coriander seeds can be ready for harvest when the plant turn brown and its leaves begin to dry and fall. Immature seeds are light green and taste bitter. To harvest, the crop is cut, tied in small bundles, and sun-dried for several days. Traditionally, to separate the seeds, either the sheaves are beaten with stick or a lightweight roller used to wear off the pods.
Coriander seeds possess many plant-derived chemical compounds that known to have been anti-oxidant, disease preventing, and health promoting properties.
Coriander seeds are used as flavoring agent in confectionary, stews, sausages, sweet breads, and cakes. In India, ground powder of coriander seeds is a common household spice powder that is used in pickling, chutneys, stews, curries, marinades as well as in sausages.
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