A perfect blend of garden-fresh aroma and natural green colour. This variety is widely used to give Indian curries its distinct curry flavour. Coriander has a flavour which combines lemon and sage, with a sweet-note as undertone. It’s a cooling spice. The Greek and the Romans thought it to be an aphrodisiac. By the third Century B.C the Romans knew it was an excellent seasoning for food. Coriander is native to the Mediterranean area. In India, Gujarat, Rajasthan, Andhra Pradesh, Tamil Nadu and Madhya Pradesh are the major producers.
Usage
– In Indian cuisine, coriander is mainly used for taste
– Frying, roast-ground coriander powder in oil gives the characteristic ‘curry’ flavour
– Coriander seeds have diuretic properties
– It alleviates gas and tones the digestive tract

Explore the ‘Curry’ experience with this classic blend that gives vegetable curries a lordly taste and a mild, subdued flavour.
Being coriander and turmeric based, the blend gives curry an appetising golden hue. It is the recommended blend to prepare India’s much loved vegetarian dish, home-bred Cheese in fresh green peas – Mattar Paneer. Paneer curries and light gravies are enhanced with the fragrance and taste of Everest Kitchen King.
Usage
– Ideal for vegetable & paneer dishes with mild curry