This mix of fleur de sel from Madagascar and coriander has a supple attack and delicate flavours of lime and camphor. It will enhance a grilled dish of fennel, oriental dishes, pan-fried lobster tails or a cake with sweet spices.

Be careful not to over heat it while cooking as this may make it too herby. Best added just before serving.

Coriander is an age-old herb !

Originally from the Mediterranean it was later introduced to North Africa, Central Europe, Asia and South America. It is cited in ancient Sanskrit texts, in the Old Testament and even in the Ebers Papyrus (1550 B.C.).. It has been used in China for more than 2,000 years. The Hebrews used crushed coriander seeds to flavour their bread. 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.