The use of coriander seeds is well-known across the globe because of the distinct taste, nutritional profile and nutrient profile. It is a rich source of iron, manganese, magnesium and calcium. The coriander powder is attained by roasting and grinding the dried coriander seeds. It is the highly essential flavoring agent in sweet breads, sausages, cakes, confectionary and stews. Also, it is a famous spice in Indian, European, Chinese, Middle-East and Pakistani culinary preparations. In North India, it is demanded for making chutneys, stews, marinades, spicing pickles, and curries.