Coriander whole Ia 75g

description

The seeds of coriander have a slightly spicy taste and are used in a variety of ways in international cuisine. Both the seeds and the leaves are used.

Coriander was already being used in the Neolithic period around 8,000 BC, as findings have shown. The ancient Egyptians used coriander both as a spice and as a remedy. In the Egyptian “Papyrus Ebers” around 1600 BC, it was described as a remedy, especially for digestive problems. The ancient Greeks and Romans also used it in the kitchen and for medicinal purposes. In his work “De Materia Medica”, the Greek physician Diocurides wrote about the treatment of stomach complaints with coriander. Coriander was also cultivated in medieval monastery gardens. The Spanish and Portuguese then spread it around the world. It is used particularly frequently in South American cuisine. Coriander is often an ingredient in tacos, salsas and guacamole.
Coriander is described as an original ingredient in the secret recipe for Coco-Cola.
Coriander essential oil is extracted from the seeds by steam distillation.

Coriander comes from the umbellifer family and grows to a height of up to 90 cm.

It is now used in all cuisines around the world. In India, it is indispensable for everyday cooking. A large proportion of coriander is now used to make curry, but it is also an essential ingredient in many Moroccan tajine dishes.
It is widely used for barbecue marinades, spice blends, soups and stews, bread and pastries, chutneys and dips as well as tea and drinks.

Our tip: Try an Indian lentil soup such as dal. Briefly roast the coriander seeds together with cumin and turmeric in a pan and then stir it into the finished lentil soup.

Hand-filled in our elegant aroma bag with viewing window and practical clip closure.

Store in a cool, dark place away from light