Coriander variety · Cultivar
Konkan Kasturi
Also known as Kasturi Coriander, Kokan Kasturi
Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra · Konkan Krishi Vidyapeeth; genetic improvement of local Konkan germplasm
Leafy type with exceptional aromatic quality—aldehyde content (48,900 ppm) is 5–6 times higher than other coriander varieties. Broad, attractive dark green leaves with reddish-tinged petioles. Excellent for premium fresh market and culinary use. No pest or disease incidence noted in field trials.
Key facts
| Type | Cultivar |
|---|---|
| Origin | Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra |
| Breeder / source | Konkan Krishi Vidyapeeth; genetic improvement of local Konkan germplasm |
| Parentage | Konkan region traditional landrace selection |
| Yield | 106.42 quintals per hectare herbage yield; around 36 quintals per acre leaf yield in 30–35 days |
| Tolerance | No significant pest/disease incidence; suited to Konkan humid subtropical climate |
| Distinctive features | Broad leaves (39 per plant), 6–7 branches, height 35–45 cm, exceptional aroma, early maturity (35 days), good shelf life (3–4 days) |
| Grown in | Maharashtra (Konkan region); high-value leaf markets in western India |
| Also known as | Kasturi Coriander, Kokan Kasturi |
Figures are indicative, compiled from public agricultural sources (ICAR institutes, State Agricultural Universities, the Spices Board and the National Innovation Foundation) and vary with soil, season and management. Confirm with your local package of practices.
Konkan Kasturi in detail
A leafy coriander with unusually high aldehyde content—roughly five to six times more aromatic than standard varieties—developed for India's premium fresh herb market.
Origin & story
Konkan Kasturi (breeder designation DPL COR-1) was developed at the Vegetable Improvement Scheme of Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra, through genetic improvement of local Konkan germplasm. It is a deliberate breeding effort to enhance aroma and herbage yield for commercial green-leaf production in the Konkan region.
How it grows
An early-maturing crop reaching harvest readiness in about 35 days. Field trials at Dapoli recorded a herbage yield of 106.42 quintals per hectare, described as higher than the comparison cultivars tested under the same conditions. Plants have a spreading habit with 6–7 main branches and an average of 39 leaves per plant, reaching 35–45 cm in height. Fresh-cut leaves keep for about 3–4 days, which matters for supply-chain timing to market. No pest or disease incidence was recorded during the trial.
Quality & character
Broad, attractive dark green leaves with distinctive reddish-tinged petioles. The standout trait is an aldehyde content of 48,900 ppm—five to six times higher than other coriander varieties—which drives the strong aroma valued in culinary and fresh-herb use. Spreading growth habit with early maturity.
Why it matters to buyers
The high aldehyde concentration makes this a strong choice for fresh herb markets and culinary suppliers who value pronounced flavour. The early 35-day maturity shortens the growing cycle. The good herbage yield and the disease-free performance seen in trials support consistent supply. Growers in the Konkan region and similar coastal climates may be able to target the premium green-leaf coriander market, including restaurants and quality retail.
About coriander
Coriander, or dhania as it's known across India, remains the country's most valuable spice crop—a winter staple from the Rajasthan plains to the Deccan peninsula. Over the past five decades, Indian research institutions have developed dozens of improved varieties, each suited to specific climates, soils, and market demands, while traditional landraces…
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