Coriander, widely known as dhania in India, is broadly used across various regional cuisines to flavour curries, stir fries, snacks, breakfast items. It is well-liked in Mexico and the south western part of USA. it is utilized in salsas and mixed greens to burritos and meat dishes. While the fresh leaves are regularly topped on most dishes, the seeds and a ground powder (masala) are also used in cooking.

In India, coriander is cultivated in particularly all the states and constitutes an major subsidiary crop in the black cotton soils of Deccan and South India (Andra Pradesh, Maharashtra, Tamil Nadu) and the rich silt loam of North India. In Andra Pradesh and Tamil Nadu, over 100000 acres are under coriander r cultivation. Similarly, it is grown on a fairly large scale in Punjab and neighboring states.



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