min. 100 g.
Coriandrum sativum, cilantro, coriandro, coriander
Although it comes from Asia and North Africa, coriander adapted quite well to its cultivation in southern Europe. With a slightly citric flavor, coriander is an essential component of curries and other mixtures (masalas) of spices very typical of Asian cuisine.
To get the most out of coriander ...
... whenever you can, try to get the whole coriander seeds, in grain, and grind them before using them. In this way, if we store them in a cool, dry and dark place, their properties will be preserved for much longer.
Before using the seeds, it is highly recommended to toast them (in an iron skillet, without oil or fat, taking care not to burn them) since this way all the aroma contained in their essential oils is released, enhancing their aroma . In addition, the result of the subsequent grinding is also improved.
If we mix licorice root and coriander seed -we can crush it lightly- and infuse them together -we bring to a boil and let it rest after 10 minutes-, we obtain a fresh infusion that does NOT need, thanks to licorice root, no sugar, honey or sweetener.
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