Coriander powder

How to Use Coriander?

Pair it with fennel gratin, oriental culinary preparations, langoustine sauté, or a cake with sweet spices.

Some Recipe Ideas for Using Coriander

• - Fresh Coriander Guacamole: mix mashed avocado with tomatoes, onion, garlic, lime juice, and add chopped fresh coriander. Serve with nachos or as a side dish;
• - Coriander Chicken Curry: prepare a chicken curry by sautéing chicken with spices, coconut milk, tomatoes, and onions. Add fresh coriander just before serving;
• - Mango and Coriander Salsa: combine mango chunks, tomatoes, red onions, chili, lime juice, and chopped coriander to create a refreshing salsa. Ideal for accompanying tacos or seafood;
• - Quinoa Salad with Coriander: mix cooked quinoa with crunchy vegetables (cucumber, bell pepper, tomato), black beans, corn, and coriander. Season with an olive oil and lime juice dressing;
• - Coriander Chickpea Curry: cook chickpeas in a spicy tomato sauce with spices like cumin, coriander powder, and turmeric. Garnish with fresh coriander before serving;
• - Coriander Hummus: add chopped fresh coriander to your homemade hummus for an additional herbaceous flavor.

What Are the Aromas of Coriander?

Coriander has fresh citrus notes reminiscent of mandarin juice. In the mouth, these seeds have a gentle onset and delicate flavors of lime and camphor. Be cautious not to overheat them during preparation to avoid making them too herbaceous.

Coriander and its Botany

Coriander (Coriandrum sativum) is an annual plant of the Apiaceae family, native to southern Europe and North Africa but cultivated worldwide. Measuring about 50 centimeters in height, it is appreciated for its leaves and seeds. The finely cut leaves have a fresh and lemony aroma, while the small white or pink flowers cluster in umbels. The seeds, used as a spice, have a sweet, lemony, and spicy taste.

One of the Oldest Spices!

Coriander originates from the East of the Mediterranean and was introduced to North Africa, Central Europe, Asia, and South America. It is one of the oldest spices, mentioned in ancient Sanskrit texts, the Old Testament, and the Ebers Papyrus (1550 BC). It has been known in China for over 2000 years. The Hebrews flavored their bread cakes with crushed coriander seeds. The Romans and Greeks used it to flavor their wines. Its usage dates back to ancient times. It was introduced to Central Europe and England during the Roman presence.