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Coriander is an important spice crop having a prime position in flavoring food. The whole plant has a pleasant aroma. The fruit has a delicate fragrance; seeds are pale white to light brown. The dry fruits are known as coriander or coriander seeds. The seeds have a lemony citrus flavor when crushed. It is described as warm, nutty, spicy, and orange-flavored. Corriander is commonly found both as whole dried seeds and in ground form, In medicines, it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In household medicines, it is used against seasonal fever, stomach disorders, and nausea. Coriander is classified into different grades based on the quality of the produce. In general, coriander has been classified into grades like Badami, Eagle, Scooter, single parrot, double parrot, green medium, green extra, and green special. After the harvesting of coriander, it is dried in sunlight; the excess drying leads to brown color and fetches a low price. These brown color seeds are called the Badami grade. The finer quality is called green and it is traded at a premium to all other grades. However, the Badami grade has the highest market share, constituting 50% of the total produce.