Coriander (Roasted) Oleoresins

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Coriander (Roasted) Oleoresins
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Coriander is actually native to Russia, but very popular in every country all across the globe. The plant’s leaves and seeds, both are used as Indian spices and flavoring agent in special curries and cuisines. The coriander (roasted) oleoresins is extracted from the dry roasted coriander seed, which is known for sweet and spicy aroma. It is widely used in foods and beverages and in medicine making.

Common name:

Coriander seed

Constituents:

Borneol, cineol, terpineol

Uses:

The major benefit of the coriander (roasted) oleoresin is for treatment of upset stomach and digestive system. It helps in enhancing the secretion of juice responsible for making digestive system work properly and helps in acidity, and gas formation. It is also noted as to be good for increasing hemoglobin in blood. As a flavoring agent it is used in curries, foods, pickles and confectioneries.

Additional Information

Botonical Name Coriandrum sativum
CAS # 8008-52-4
Country of Origin India
Color & Odor Dark Brown liquid at ambient temperatures with a characteristic aroma
Solubility No
Specific Gravity 0.862 – 0.878 @ 25°C
Optical Rotation (+8°)– (+15°) @ 20°C
Refractive Index 1.460 – 1.470 @ 25°C
Flash Point 57 °C
Major Constituents borneol, linalool, cineole, cymene, terpineol.
Extraction Method Solvent extraction
Name Coriander (Roasted) Oleoresins
Featured No

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