- — Whole, Non-GMO, Organic
- — Kosher, Vegan
- — Good source of Copper, Manganese, and Iron
- — Contains Calcium, Selenium, and Magnesium
- — Rich in Dietary Fiber
What is Coriander?
Coriander is the seed of Chinese parsley, while coriander greens are called cilantro. The roots of a plant differ from gardens in taste and smell. Coriander is grown mainly for seed production. Ripe dried fruits are used whole or ground. If you wish to prolong the shelf time, store coriander in a cool, dry place.
How does It Taste?
Organic whole coriander seeds have a sweet and spicy scent that resembles the wood aroma. Coriander enhances the taste of peas, lentils, cabbage, and beans. You can add organic raw coriander seeds to dishes from meat and poultry to strengthen and enrich their flavor. Vegetable purees from carrots, potatoes, pumpkin, red beets with the addition of coriander also become more aromatic and spicier.
Other Options for Cooking with Coriander
You can sprinkle raw meat with crushed coriander seeds and vinegar to prolong its shelf time and add a spicy aroma. Besides, coriander is an excellent spice for barbecue, baking, smoking, and drying meat. In home-canning, organic coriander seeds are used for pickling cabbage and mushrooms. You can also do it in combination with caraway seeds. In Greece and Cyprus, crushed seeds are also used for canning olives. By the way, add coriander seeds to lamb dishes in large quantities; it makes a huge difference and your taste buds happy. Besides, it’s an excellent spice for a simple, delicious dish, “aphelia.” It is done /with pork stewed in red wine.