Coriander, Seeds (Coriandrum sativum L.)

Coriander, Seeds

Ingredients: 100% Coriander Seeds (Coriandrum sativum).

Taste: bittersweet, close to nutmeg.

Curiosities:

Coriander is an aromatic and annual herb from the Apiaceae family, used by the Egyptians since 1550 BC. Currently, it is still difficult to concretely define the origin of coriander. However, according to historical records, coriander seeds were used by witches in potions in the Middle Ages. In addition to being highly appreciated in cooking and as a natural auxiliary method to treat certain diseases. Coriander seeds may be one of the original ingredients in the Coca-Cola formula.

Coriander seeds are common in Japanese, Indian, and Latin American cuisine for their unique properties and aphrodisiac effect. They are easy to find in stews, salads, fish dishes and sauces for red meats. Unlike coriander leaves, the seeds can be kept for up to 5 years. Considered an aromatic herb of excellence by many countries, its seeds can be crushed with cumin, garlic, and chilli. Another advantage of coriander is that its production of seeds lasts for a maximum of 6 months.

As for its health benefits, coriander seeds may improve intestinal, stomach and liver flora. Because it contains healthy acids, it can reduce cholesterol and blood sugar levels, even as anxiety. Coriander seed tea may help relieve headaches and prevent insomnia.

Water temperature: 100º

Infusion time: 10 minutes.

Preparation: First, boil about 500 ml of water in a suitable container. When the first bubbles appear, add a tablespoon of coriander seeds and boil for 2 minutes. Then remove from the heat, cover the container and let it rest for 10 minutes. Finally, strain, let it cool, and you can consume it immediately.

Store in a dry (max. 20º) and cool (max. 60% humidity) place.

NOTE: The image shown is just a suggestion for presentation, and the type of cut and dimensions of the plant vary in supply or time of year.