Karamanli Coriander Product Description and Distinctive Features: Karamanlı Coriander, obtained from the species Coriandrum sativum L. belonging to the Apiaceae family, grows up to 60 cm in height, and its fruits are 3-6 mm in diameter and smooth. Karamanlı Coriander specifically refers to the mature and harvested fruit of the plant. The average oil content of Karamanlı Coriander is 9.96%, carbohydrate content is 21.62%, and protein content is 14.3%. The volatile oil components and their ratios are crucial criteria determining the quality of coriander. According to ASTA (American Spice Trade Association) standards, the volatile oil content of Karamanlı Coriander is between 0.40-0.45, surpassing the average of 0.30 specified in ASTA standards. The volatile oil of Karamanlı Coriander is rich in linalool, γ-terpinene, and α-pinene, with linalool constituting the majority at 75-85%. Production Method: The Karamanlı region has moist and mineral-rich soils. Once these soils become suitable for cultivation seasonally, seeds are scattered on the field by plowing and using the traditional manual distribution method during the spring months. As the plant starts to sprout and develop, manual weeding or hoeing is performed without the use of pesticides, following the production technique. Due to the specific characteristics of Karamanlı Coriander, it requires minimal water and does not necessitate extensive irrigation, given the region's suitable rainfall and climate. Harvesting is carried out when Karamanlı Coriander reaches a height of 55-60 cm, including its roots. The prevalent harvesting method in the region involves collecting the plant as seeds. The harvest time for the fruit (seed) is determined by the change in color from yellow at the front of the coriander seeds to brown, indicating maturity. Harvesting for Karamanlı Coriander typically begins in mid-July and continues until the end of August, depending on the harvesting type and seasonal conditions. One of the distinguishing features of coriander produced in the region is the production and harvesting technique. Apart from the absence of chemical pesticides in production, the plant's readiness for harvest from the second half of July to the first half of August, depending on the local climate, sets it apart from products grown in other regions. Harvesting the product during these periods without exposure to rain enhances its quality. Once the fruits are fully dried and easily detachable from the plant, they are harvested, stored under suitable conditions, matured, and dried before being sold.