Difference between revisions of "How to Process Coriander"
Ozlemayan1 (talk | contribs) |
Ozlemayan1 (talk | contribs) |
||
| Line 1: | Line 1: | ||
| − | + | =Processing of Coriander - Technical Brief= | |
| − | <div class="booktext" | + | <div class="booktext"> |
| − | |||
| − | < | + | <center>'''PRACTICAL ACTION'''<br />'''Technology challenging poverty'''</center> |
<div align="left"> | <div align="left"> | ||
| − | + | {| border="1" cellpadding="5" | |
| + | |- valign="top" | ||
| + | | valign="top" | | ||
| + | Coriander (Coriandrum Sativum L)<br /> Main countries of production: India, Morocco, Pakistan, Rumania and USSR<br /> Optimal climate: wide range of conditions | ||
| + | |} | ||
| − | < | + | </div></div> |
| − | + | ==Agricultural and botanical aspects== | |
| − | < | + | <div class="booktext"> |
| − | + | Annual erect herb which grows to a height of 90cm and requires medium to heavy well drained soils. | |
| − | + | </div> | |
| − | + | ==Harvesting== | |
| − | < | + | <div class="booktext"> |
| − | + | 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. | |
</div> | </div> | ||
| − | |||
| − | |||
| − | + | ==Drying== | |
| − | |||
| − | <div class="booktext" | + | <div class="booktext"> |
| − | |||
| − | |||
| − | |||
| − | + | 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 USSR at temperatures of 80-90°C. Temperatures of over 100°C results in the loss of volatile oils. | |
| − | |||
| − | |||
| − | |||
</div> | </div> | ||
| − | |||
| − | + | ==Uses== | |
| − | |||
| − | <div class="booktext" | + | <div class="booktext"> |
| − | |||
| − | |||
| − | |||
| − | + | 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 USSR. | |
| − | |||
| − | |||
| − | |||
</div> | </div> | ||
| − | |||
| − | + | ==Reference and further reading== | |
| − | |||
| − | <div class="booktext" | + | <div class="booktext"> |
| − | |||
| − | + | ''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'''<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 /> |
| − | + | </div> | |
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
Revision as of 15:40, 8 October 2006
Contents
Processing of Coriander - Technical Brief
Technology challenging poverty
|
Coriander (Coriandrum Sativum L) |
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 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 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
