Difference between revisions of "How to Process Coriander"

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=Processing of Coriander =
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==Short Description==
  
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*'''Information Type:''' Application / Principles
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*'''Difficulty:''' Medium
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*'''How Many people?''' One Person
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Coriander (Coriandrum Sativum L)<br /> Main countries of production: India, Morocco, Pakistan, Rumania and ex-USSR<br /> Optimal climate: wide range of conditions
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==Agricultural and botanical aspects==
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Annual erect herb which grows to a height of 90cm and requires medium to heavy well drained soils.
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==Harvesting==
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Correct harvesting is essential. Under ripe coriander fruits (often referred to as seeds) have an unpleasant flavour. Over ripe fruits shatter and are lost. Since ripening is progressive on the plant, harvesting should take place when between half or two thirds of the fruits are ripe. To minimise breakage, the plants should be cut during the early morning or in the late evening.
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==Drying==
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The plants are withered for two days and dried to approximately 18% moisture content (wet basis). They are then threshed and the fruits are dried in the shade to a moisture content (wet basis) of 9%. Coriander is artificially dried in some countries including the ex-USSR at temperatures of 80-90°C. Temperatures of over 100°C results in the loss of volatile oils.
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==Uses==
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Used to flavour foods and as a major ingredient in curry powder (where coriander can be as much as 24%). Coriander is used to a large extent in the chemical industry in the ex-USSR.
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==Reference and further reading==
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''Processing of Cumin'', Practical Action Technical Brief
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''Drying of Foods'', Practical Action Technical Briefs
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''Small-scale Drying Technologies'', Practical Action Technical Brief
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'''Practical Action, The Schumacher Centre For Technology & Development'''<br />'''Bourton Hall, Bourton-on-Dunsmore, Rugby, Warwickshire CV23 9QZ, UK'''<br />'''Tel: + 44(0) 1926 634400 Fax: +44(0) 1926 634401'''<br />'''E-mail: [mailto:Infoserv@practicalaction.org.uk Infoserv@practicalaction.org.uk] Web: http://www.practicalaction.org'''<br />'''Intermediate Technology Development Group Ltd'''<br />'''Patron HRH - The Prince of Wales, KG, KT, GCB'''<br />'''Company Reg. No 871954, England Reg. Charity No 247257 VAT No 241 5154 92'''<br />
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'''This Howtopedia entry was derived from the Practical Action Technical Brief ''Processing Coriander''.  <br />To look at the original document follow this link: http://www.practicalaction.org/?id=technical_briefs_food_processing'''<br />
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==Usefull addresses==
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'''Practical Action'''
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The Schumacher Centre for Technology & Development, Bourton on Dunsmore, RUGBY, CV23 9QZ, United Kingdom.<br />
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Tel.: +44 (0) 1926 634400, Fax: +44 (0) 1926 634401
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e-mail: [mailto:practicalaction@practicalaction.org.uk practicalaction@practicalaction.org.uk]
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web: [http://www.practicalaction.org www.practicalaction.org]
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<center>[[Image:Pa-logo-200x103.gif]]</center>
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[[fr:Comment traiter la coriandre]]
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==Categories==
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[[Category:Easy]]
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[[Category:Less than 10 US$]]  [[Category:One Person]]
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[[Category:Global Technology]] [[Category:Temperate Climate]] [[Category:Food Processing]]  [[Category:Small Business]] [[Category:Products]] [[Category:Application]]
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[[Category:Practical Action Update]]
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[[Category:Requested translation to Spanish]]

Latest revision as of 13:41, 30 June 2014

Processing of Coriander

Short Description

  • Information Type: Application / Principles
  • Difficulty: Medium
  • How Many people? One Person


Coriander (Coriandrum Sativum L)
Main countries of production: India, Morocco, Pakistan, Rumania and ex-USSR
Optimal climate: wide range of conditions

Agricultural and botanical aspects

Annual erect herb which grows to a height of 90cm and requires medium to heavy well drained soils.

Harvesting

Correct harvesting is essential. Under ripe coriander fruits (often referred to as seeds) have an unpleasant flavour. Over ripe fruits shatter and are lost. Since ripening is progressive on the plant, harvesting should take place when between half or two thirds of the fruits are ripe. To minimise breakage, the plants should be cut during the early morning or in the late evening.

Drying

The plants are withered for two days and dried to approximately 18% moisture content (wet basis). They are then threshed and the fruits are dried in the shade to a moisture content (wet basis) of 9%. Coriander is artificially dried in some countries including the ex-USSR at temperatures of 80-90°C. Temperatures of over 100°C results in the loss of volatile oils.

Uses

Used to flavour foods and as a major ingredient in curry powder (where coriander can be as much as 24%). Coriander is used to a large extent in the chemical industry in the ex-USSR.

Reference and further reading

Processing of Cumin, Practical Action Technical Brief

Drying of Foods, Practical Action Technical Briefs

Small-scale Drying Technologies, Practical Action Technical Brief

Practical Action, The Schumacher Centre For Technology & Development
Bourton Hall, Bourton-on-Dunsmore, Rugby, Warwickshire CV23 9QZ, UK
Tel: + 44(0) 1926 634400 Fax: +44(0) 1926 634401
E-mail: Infoserv@practicalaction.org.uk Web: http://www.practicalaction.org
Intermediate Technology Development Group Ltd
Patron HRH - The Prince of Wales, KG, KT, GCB
Company Reg. No 871954, England Reg. Charity No 247257 VAT No 241 5154 92

This Howtopedia entry was derived from the Practical Action Technical Brief Processing Coriander.
To look at the original document follow this link: http://www.practicalaction.org/?id=technical_briefs_food_processing

Usefull addresses

Practical Action The Schumacher Centre for Technology & Development, Bourton on Dunsmore, RUGBY, CV23 9QZ, United Kingdom.
Tel.: +44 (0) 1926 634400, Fax: +44 (0) 1926 634401 e-mail: practicalaction@practicalaction.org.uk web: www.practicalaction.org

Pa-logo-200x103.gif

Categories

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