Natural Coriander Powder for Culinary Spices and Food Seasoning

• Customization: Available
• Certification: ISO, FDA, HACCP
• Assay Method: HPLC, UV, Tlc
• Model NO.: Coriander powder
• Application Form: Tablet, Capsule
• Application: Food
• State: Powder
• Extract Source: Coriandrum Sativum
• Storage: Store in a Cool, Dry Place
• Color: Green Powder
• Shelf Life: 2 Years
• Part of Used: Seed/ Leaves
• Transport Package: 1kg/Bag, 25kgs/Paper Drum
• Specification: 100%
• Trademark: TZSW
• Origin: China
• Production Capacity: 5000kgs/Month

Product Description

Natural Coriander Powder for Culinary Spices and Food Seasoning

Product Description

 

Coriander Powder is made by drying and grinding the seeds of Coriander (Coriandrum sativum). The core ingredients include:

Volatile oils (containing linalool, decal, etc.) endow it with a unique aroma.
Dietary fiber (23-27%), minerals (calcium, iron, magnesium) and vitamins (A, C, K).
Antioxidant substances: Polyphenols and flavonoids, with significant ORAC values and strong ability to neutralize free radicals.
Physical properties: light brown to yellowish-brown powder, fine texture, readily soluble in water or oil, pH stability 4-7.

 

Function

 

Anti-inflammatory and antioxidant
Inhibiting inflammatory factors: Polyphenol components can reduce the levels of TNF-α and IL-6, alleviating chronic inflammation.
Anti-aging: Vitamin C and flavonoids work together to protect cells from oxidative damage.
Metabolic regulation
Lowering blood sugar: Animal experiments have shown that coriander powder can activate the AMPK pathway, enhance the activity of the GLUT4 transporter, and reduce the level of HbA1c.
Regulating blood lipids: Reducing the oxidation of low-density lipoprotein (LDL) and improving the ApoB/ApoA1 ratio.
Digestive support
Promote enzyme secretion: Stimulate bile secretion, accelerate fat breakdown, and relieve flatulence and indigestion.

Application

Seasoning core:
Indian and Middle Eastern cuisine: Used in curries, bean stews (such as chickpea marsala) and barbecue marinades.
Sauce and dipping sauce: Mix with yogurt to make a hot and sour sauce (such as mint and coriander hot and sour sauce).
Industrial uses:
Natural preservatives: Inhibit Staphylococcus aureus and Escherichia coli, and extend the shelf life of food.
Flavoring raw materials: Used for processing meat products and instant noodle seasoning packets.

COA

Item of Test	Limits of Test	Results of Test
Appearance	Green powder	Brown powder
Assay (By TLC)	10:1	10:1
Particle	100%pass 80 mesh	Conforms
Odor	Odorless	Conforms
As	<2.0ppm	Conforms
Pb	<12.0ppm	Conforms
Cd	<1.0ppm	Conforms
Hg	<1.0ppm	Conforms
Loss on drying	<5%	1.51%
Ash	<5%	1.32%
Tota Plate Count	<1000cfu/g	Conforms
Yeast &Mold	<100cfu/g	Conforms
E.Coli	Negative	Absent
S.Aureus	Negative	Absent
Saimonella	Negative	Absent
Pesticides	Negative	Absent
Conclusion	Conform with specificatio
Storage	Store in 2-8ºC,cool &dry place,Keep away from strong light and heat.