Coriander**

Where to use coriander

Crack or grind your coriander seeds to release their full aromas. Be careful not to overheat coriander otherwise its flavour becomes too herby. Our recipe ideas for coriander:

• Marinated salmon with green tea and coriander: mix 2 teaspoons of coriander seeds with lime (click on the link below to find our recipe);

• Wok-fried courgettes with coriander: at the end of the cooking process, add 1 teaspoon of coriander seeds and a preserved lemon then cook for another 5 minutes;

• Phở Gà soup: add 1 teaspoon of coriander seeds to your soup;

• Pickled gherkins: add 8 coriander seeds to your jar of pickled gherkins;

Click to discover our marinated salmon with green tea and coriander recipe

The aromas of coriander

Coriander seeds release fresh citrus notes like mandarin juice. Their attack is supple with mild flavours of lime and camphor. 

The botanical properties of coriander

You can eat the whole plant

Coriandrum sativum is part of the Apiaceae family and is an aromatic plant which grows in Asia, Latin America and the Mediterranean. Our organic coriander is grown in a sustainable farm in the Bourgogne Franche-Comté region in France. 

Coriander is one of the oldest known spices

Coriander originally comes from the East Mediterranean and then spread to North Africa, Central Europe, Asia and Latin America. It is thought to be one of the oldest known SPICES, as there are mentions of it in ancient Sanskrit texts, in the Old Testament and the Ebers papyrus (1550 B.C.). It has been used in China for over 2000 years. Hebrews used it to flavour their bread whilst the Romans and Greeks used it to flavour their wine. It has been used since time immemorial and was introduced to Central Europe and England by the Romans.