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.
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.
Countries of origin
South/North America, France, Netherlands, Germany, Bulgaria, Rumania, Poland, Morocco, IndiaCoriander 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.