Coriander whole 50 gr

Coriander whole: multifunctional spice
Ground coriander, also called ketoembar, is one of the oldest garden herbs in the world. The spice finds its origin in the Middle East and the Mediterranean. From the coriander plant you can use both the leaves and the seeds. Even though they come from the same plant, they have a completely different taste profile. Where the leaves have a spicy, lemon-like taste, the seeds of the coriander are warm and nutty. You can apply coriander in both sweet and savory dishes.

What is coriander very exactly?
Coriander whole are the seeds of the coriander plant. They are fairly large seeds that look somewhat like peppercorns. They are brown-yellow and their smell and taste are bitter-sweet. The smell of coriander is reminiscent of orange in the distance. The warm taste of the seeds can not be compared in any way to that of the leaves, which are fresh and lemon-like and tend more towards parsley. In a recipe, always check whether it is very important for coriander leaves. Coriander is very healthy and in addition to a good dose of vitamin A also benefits your stomach and your immune system.

Use coriander in the kitchen
Coriander very much keeps both its smell and its taste much longer than the ground variety. The spice can be easily combined with a number of other spices such as cumin, chili pepper and garlic. Only just before preparing a crush or grind the balls. In the distance they have something like caraway seed, although they are two completely different spices. Before you grind the coriander completely, you roast them lightly in a frying pan. Make sure you do not bake them too long, because then they get a bitter taste that no longer resembles the original aroma.

Nutritional values ​​per 100 grams

Packaging content: 50 grams

Use: Depending on application; to taste.

Ingredients: coriander

Country of origin: Bulgaria