Organic Coriander (Kothimbir)

Washing reduces surface pesticide residues but cannot remove residues absorbed into the leaf tissue during growing. Coriander is a tender-leafed herb sprayed frequently during its growing cycle, and absorbed residues cannot be washed off. Organic coriander from Prakritii has zero synthetic pesticide exposure at any stage — washing is for hygiene, not for safety, because there are no residues to remove.

Yes — the stems of fresh coriander carry as much flavour as the leaves, and often more. Chop them finely and add to dishes wherever the leaves are used. The stems are particularly good in slow-cooked preparations and marinades where their slightly more robust flavour has time to develop. Only the roots need to be discarded (or used specifically in Thai cooking where they are valued).

Kothimbir vadi is a traditional Maharashtrian snack made by mixing finely chopped fresh coriander with besan, sesame seeds, green chilli, ginger, garlic, salt, and spices into a thick batter. This is steamed in a greased tray for 20–25 minutes until firm, then cooled, sliced, and shallow-fried until golden and crisp on both sides. It is one of Maharashtra's most distinctive and celebrated traditional snacks.

Yes. Prakritii Organics offers regular doorstep delivery of organic coriander across Mumbai, Navi Mumbai, and surrounding areas. For households that use coriander daily, setting up a recurring order through the Prakritii website ensures consistent supply of fresh, chemical-free kothimbir every week.

Yes. Wash, dry thoroughly, chop, and freeze in small portions in an airtight bag or ice cube tray. Frozen coriander loses its texture for use as a fresh garnish, but retains its flavour and medicinal compounds well for use in cooked preparations, chutneys, and marinades. Another option is blending with a little water and freezing as coriander paste cubes.