The many parts of the coriander plant exhibit different sensory characterics. Coriander is spherical to slightly oblong and ribbed. Coriander has tart, cedar, and floral-like undertones. Its colour varies from a brownish yellow to a deeper brown.
Coriander 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 500g and 1kg
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