Rajah Whole Coriander is derived from the dried ripe seeds of the Coriander plant and is an essential ingredient for making Garam Masala and other spice blends. Being a tropical crop, coriander plants require a well lit area with well drained soil. Coriander seeds are harvested when about half the seeds turn yellow and these are then dried under the shade in order to retain the seed’s colour and quality. After drying, seeds are separated by light beating with sticks and winnowing. Most people do not know that all parts of the plant are edible, but the fresh leaves and the dried seeds are the parts traditionally used in cooking.
The best way to get maximum flavour out of coriander seeds is to dry-fry them.
Coriander is used for digestion problems including upset stomach, loss of appetite, hernia, diarrhoea, bowel spasms, and intestinal gas. It also helps with treating measles, haemorrhoids, toothaches, worms, and joint pain, as well as infections caused by bacteria and fungus. Coriander is currently used in modern medicine as a flavour enhancer.