Price of Coriander Leaves Shoots Up from Rs 50/Kg to Rs 150/Kg
Mangaluru: The prices of coriander, one of the most affordable green leafy vegetables, have gone through the roof. For Mangaloreans already bearing the brunt of rising vegetable prices, increase in the cost of coriander leaves and spices has further dampened their Dasara festivities. Traders blame this sharp hike in prices on crop loss caused by heavy rains. Though the prices of most spices have increased, it is the cost of coriander leaves which has shot through the roof. A bunch of coriander leaves which cost Rs 5 a month ago is now going for Rs 50 or 1 kg of coriander leaves which was Rs 40-50 a few weeks ago has now gone up to Rs 140-150 per Kg. That’s a 300 percent increase.
Mohammed Ismail, a wholesale vegetables and Fruits dealer at Central Market speaking to Team Mangalorean said, “The major suppliers of coriander are Kolar, Chikkaballapur, Davangere, Haveri, and surrounding areas. Heavy rains since months and weeks have literally washed the coriander crop in these areas. In some of these places, the seeds could not germinate due to dampness in the soil. A kilogram of hybrid coriander leaves has shot up to Rs 175-200 and the native variety, known for its strong aroma, is being sold at Rs 275-300 per kilogram. Till August/September, prices were in the range of Rs 90-100 per kg. Every day, Mangaluru requires 40-50 mini truckloads of coriander, but presently we are getting about 20-25 truckloads. Even the price of green chillies has also increased”.
Narasimha Prabhu, a spices trader said, “Prices of cardamom, pepper, clove, turmeric and dhania have also increased. Cardamom price has increased from Rs 700-800/kg to Rs 1,200/kg. Pepper, which cost Rs 500-650/kg, is now Rs 700-800/kg. A kilogram of cloves has shot up from Rs 450-560/kg to Rs 600-700/kg. Again, heavy rain is to be blamed for the price rise. Mangaluru gets spices from Hassan, Chikmagalur and surrounding districts, and also from a few places in Tamil Nadu and Kerala. Heavy rain in these places has damaged cardamom and pepper crops. Due to the shortage in supply, some traders in the city are importing these spices.”
Cilantro is a popular Mediterranean herb commonly recognized in India as coriander or dhania patta. It is part of most Indian kitchens and very often used to garnish curries, salads and soups. A simple Aloo ki Sabzi or a Bhel Puri tastes much better with a liberal garnishing of coriander leaves. And my favourite soup is Lemon Coriander Soup! One can make a mouth-watering paste of coriander leaves, peanuts, onions, green chillies and add a dash of lemon juice, and this chutney is excellent as a sandwich spread. You can also grind coriander leaves with mint leaves It is best used while it is fresh as it retains its unique fragrance and aromatic flavour. Freshly chopped coriander leaves are a great addition to the green salad. Restaurant owners who use coriander leaves in most of their cuisine will have a tough time with the present price hike.
