The many parts of the coriander plant exhibit different sensory characteristics. Coriander seed is spherical to slightly oblong and ribbed. Coriander seed has tart, cedar, and floral-like undertones. Its colour varies from a brownish yellow to a deeper brown.
Coriander seeds contain calcium, phosphorous, sodium and magnesium.
How prepared and consumed:
The Romans were the first Europeans to introduce coriander as a cooking spice. Coriander pairs well with lentils, beans, onions, potatoes, coconut milk, vegetables and fish. The ground form and oil are used in hot dogs, pastries, sausages, frankfurters, luncheon meats, confections, stews, cookies and desserts.
Coriander seeds is also coarsely crushed like peppercorns and added to foods. Turks flavour their strong coffee with ground coriander.
Coriander is traditionally used to treat migraines and indigestion, to help purify the blood and to relief nausea, pain in joins and rheumatism. It is also considered a mild sedative.
It is available by 100g and 500g.
Country of Origin: India, Region: Rajasthan
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