These coriander seeds release fresh citrus notes of mandarin juice. They have a supple attack and delicate flavours of lime and camphor. Be careful not to over heat the seeds while cooking as this may make them too herby. Add them cracked or ground to fennel, oriental dishes, pan-fried lobster tails or a sweet spice cake.
One of the world’s oldest spices !
Coriander is orginally from East Mediterranean countries and was then introduced to North Africa, Central Europe, Asia and South America. It is one of the world's oldest spices. It is cited in ancient Sanskrit texts, in the Old Testament and even in the Ebers Papyrus (1550 BC). It has been used in China for over 2,000 years. The Hebrews flavoured their bread with crushed coriander seeds. The Romans and Greeks used it to flavour their wine. Its use is age-old. It was introduced to Central Europe and England by the Romans.
|Shelf life||5 years|
|Native country||UE / NON UE|
|Genus and botanical species||Coriandrum sativum|