100 grm - Rs. 31
200 grm - Rs. 57
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Coriander or cilantroCoriandrum sativum - Köhler–s Medizinal-Pflanzen-
Scientific classification editKingdom: PlantaeClade: AngiospermsClade: EudicotsClade: AsteridsOrder: ApialesFamily: ApiaceaeGenus: CoriandrumSpecies: C. sativumBinomial nameCoriandrum sativumCoriander (/ˌkɒriˈændər, ˈkɒriˌændər/;[1] Coriandrum sativum), also known as cilantro (/sɪˈlæntroʊ, -ˈlɑːn-/)[1] or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but a smaller group, of about 4–14% of people tested, think the leaves taste like bath soap, as linked to a gene which detects aldehyde chemicals also present in the soap
Coriander was brought to the British colonies in North America in 1670 and was one of the first spices cultivated by early settlers. More info

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