Coriander is an Indian herb that belongs to the family of Apiaceae of the Plantae kingdom. It bears flowers in umbels that are white or slightly pink in color. This oleoresin is obtained by solvent extracting the plant's dry fruits and seeds. The resultant has a dark brown liquid which a zesty and mildly spicy like aroma. It can be mixed in alcohol and oils very easily but not in water. The coriander (roasted) oleoresins having diluents and emulsifiers as its very important components. It is further used in many household items and is also found to be very curative for various ailments.
|Product name||:||Coriander (Roasted) Oleoresins|
|Scientific Name||:||Coriandrum sativum|
|Country of Origin||:||India|
|Colour||:||This liquid is dark brown in color.||ODOR||:||It has a strong characteristic aroma.|
|Extraction Method||:||Solvent Extraction|
|SOLUBILITY||:||It is soluble in oil and insoluble in water.|
The coriander oleoresins are used extensively in cooking. It is added to sauces, fruits, pastries and biscuits to add its slightly spicy woody like fragrance and flavor. In the ancient times, these were used as an aphrodisiac by the Egyptians and the Greeks added it to their wine for more enriching flavour.
The roasted coriander oleoresin is anti-spasmodic and digestive. It is also added in medicines as it is known to treat the problems such as diarrhea, stomach pain, flatulence, spasms and rheumatic pains and other joint pains.
It can be combined with Cinnamon bark, bergamot, ginger, lemon and orange.