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    Dried Ripe Seeds Of: Umbelliferae

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    jay
    Coriander is a well-drained annual herb grown for its aromatic seeds. It is sown in spring and harvested in early autumn when the seeds are ripe. The seeds are dried and develop a sweet, aromatic flavor and warm odor. Microscopically, the seeds have a pitted outer layer containing calcium oxalate crystals and oil glands containing volatile oils that give coriander its distinctive flavor. Its primary use is as a carminative, aromatic, and flavoring agent.

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    Dried Ripe Seeds Of: Umbelliferae

    Uploaded by

    jay
    269 views7 pages
    Coriander is a well-drained annual herb grown for its aromatic seeds. It is sown in spring and harvested in early autumn when the seeds are ripe. The seeds are dried and develop a sweet, aromatic flavor and warm odor. Microscopically, the seeds have a pitted outer layer containing calcium oxalate crystals and oil glands containing volatile oils that give coriander its distinctive flavor. Its primary use is as a carminative, aromatic, and flavoring agent.

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    2 Coriander

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    Coriander is a well-drained annual herb grown for its aromatic seeds. It is sown in spring and harvested in early autumn when the seeds are ripe. The seeds are dried and develop a sweet, aromatic flavor and warm odor. Microscopically, the seeds have a pitted outer layer containing calcium oxalate crystals and oil glands containing volatile oils that give coriander its distinctive flavor. Its primary use is as a carminative, aromatic, and flavoring agent.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    269 views7 pages

    Dried Ripe Seeds Of: Umbelliferae

    Uploaded by

    jay
    Coriander is a well-drained annual herb grown for its aromatic seeds. It is sown in spring and harvested in early autumn when the seeds are ripe. The seeds are dried and develop a sweet, aromatic flavor and warm odor. Microscopically, the seeds have a pitted outer layer containing calcium oxalate crystals and oil glands containing volatile oils that give coriander its distinctive flavor. Its primary use is as a carminative, aromatic, and flavoring agent.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 7

    Dried ripe seeds of

    Coriandrum sativum
    Umbelliferae
    Cultivation
    • Well drained calcareous loamy soil
    • Fruits sown in March or soon after harvesting in
    early autumn in rows 50cm apart
    • If sown in autumn plants are robust
    • Sown by drilling method
    • Crop is rotated by wheat / grains
    • Harvested after 100 days (usually in Aug ) in
    early morning
    • Umbels are cut off by scissors when they ripen
    • In large fields Scythe / mowers used . Spread
    on sheets in Sun & threshed
    • Separated fruits are further dried in a shed
    • During drying the fruits loose their
    objectionable odor & acquire a warm agreeable
    odor & a sweet taste
    Description
    • Shape sub spherical
    crowned by 5 sepals
    & a stylopod
    Each mericarp has
    5 wavy primary ridges
    8 straight secondary ridges
    • Color brownish yellow
    • Odor aromatic
    • Taste spicy
    Microscopy
    Pericarp
    • Epicarp

    polygonal tubular cells


    Occassional stomata
    Calcium oxalate crystals

    • Mesocarp

    outer region
    middle region
    inner region

    • Endocarp

    • Testa

    • Endosperm
    Mesocarp

    • Outer pitted , fusiform parenchyma


    • Middle sclerenchyma lignified
    in outer layers longitudinally directed
    In inner layers tangentially directed
    • Inner lignified parenchyma
    • V.B just below primary ridges region

    • Vittae are present in immature fruit on dorsal


    surface but they gradually join to form slits
    • In ripe fruits only 2 vittae on commissural
    surface
    Endocarp parquetry arrangement
    Testa brown flattened cells
    Endosperm curved

    Constituents
    • Volatile oil ( 0.8 – 1%)
    Coriandrol , Coriandryl acetate
    • Small amounts
    Borneol , geraniol , pinene
    • Proteins
    • Fixed oil
    Uses
    • Carminative
    • Aromatic
    • Stimulant
    • Flavouring agent
    • Used along with purgatives to prevent
    gripping
    Varieties distinguished by no.of
    fruits per gram

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