Coriander whole

also: Dhania, Coriandrum vulgare

Description:
Coriander has been known in the Mediterranean region since the time of the ancient Egyptians. From there it spread over time to large parts of the world. Europeans and Americans appreciate coriander especially for pickling vegetables and for flavouring sweet pastries. In the Orient and India, it is a component of numerous spice mixtures, such as baharat, ras al-hanout and garam masalla. The aroma of the seeds has nothing in common with the leaves of the coriander plant. The earthy-sweet aroma is reminiscent of orange peel and pepper.

They are excellent for preparing pickles, chutneys, marinades, stews, stocks, fruit cakes and compotes and go well with fish, chicken, beans, potatoes, pork, mushrooms and onions.

Usage:
Coriander has a mild aroma. Therefore, it can be used generously. The whole seeds can easily be crushed in a mortar. Roasting the seeds intensifies their aroma. Coriander seeds can be stewed for a long time as well as used for seasoning.

Well-known dishes:
Masallas, Nuremberg gingerbread

Aroma/taste:
The earthy-sweet aroma is reminiscent of orange peel.

Harmonises with:
Chilli, ginger, garlic, cumin, nutmeg, cloves, allspice, cinnamon

Origin:
Italy