Coriander

Coriandrum sativum L.

Coriander is an annual or biannual herb that reaches up to 60 centimetres in height. Closely related to caraway seed, fennel and dill, it has slender, delicate stems and lobed leaves resembling those of parsley. Its name is derived from the Greek word koris (bug) in reference to the fetid smell of the freshly bruised leaves. The fruits look somewhat like shot pellets. Each fruit contains two seeds that exude a musky and slightly lemony fragrance after being dried.

Countries of origin

South/North America, France, Netherlands, Germany, Bulgaria, Rumania, Poland, Morocco, India
Coriander seed is one of the oldest spices in the world. It was cultivated in Egypt over 3,500 years ago and the Greeks used it early on as a herbal remedy. The Romans conserved meat with coriander. Today, it is grown in many European countries; Germany has sources in the regions of Thuringia and Franconia. Primary exporters are Morocco, Argentina and Poland.

Flavour and aroma

The dried, ripe seeds have a sweet, pungent aroma, similar to a mixture of dried orange peels, cinnamon and nutmeg. Coriander is an ideal spice for experimental cooking, because its taste is mild and it harmonises with virtually all foods. Christmas cakes and cookies, bread, vegetables, cabbage, fish, lamb, game, sausage, apple compote and casseroles, spice blends (e.g. curry powder), liqueurs Used whole and ground, coriander seeds are suitable in piquant as well as sweet dishes. For example, coriander is a must in Christmas cakes and cookies, such as German lebkuchen, but also perfect in plum jam, poultry and poultry dressings, hearty curries, marinades and rice dishes. Coriander is also a frequent seasoning in bread. Whole coriander seeds are used to pickle beets and sweet-sour gherkins, as well as to season fish, game and meat marinades. In the alcoholic beverage industry, coriander is involved in the production of bitter spirits and herb liqueurs.


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