coriander

Coriander is one of the oldest spices in the world and is particularly popular in oriental and Asian cuisine. Coriander is the most important spice in Indian cuisine and belongs in almost every dish. It is used here both fresh and in the form of coriander seeds. As a baking spice, coriander is perfect for rye or mixed and wholemeal bread.

It tastes slightly sweet and fruity, although dried coriander tastes much less intense than fresh. 

The real coriander grows as an annual herbaceous plant and is used both as a spice and as a medicinal plant. The seeds contain valuable coriander oil. 

Good to know:

The effects of coriander are manifold. It cleanses the body of toxins and is a natural remedy for anemia. It can alleviate arthritis and rheumatism, lowers cholesterol and blood sugar levels. Coriander also heals wounds in the mouth. It is anti-inflammatory and a natural antibiotic. The medicinal herb has also proven itself in infections and detoxification cures.

The positive effects of coriander were already reported in old Sanskrit writings and in the Old Testament. 

Our COLORFUL SPICES TIP for coriander:

A tea infusion made from coriander seeds is a great health tip! To do this, simply crush a teaspoon of coriander seeds with a mortar and boil them in 200 ml of water. Then let it stand for half an hour and finally sieve it.

When preparing Indian dishes, coriander can be used very well with our masala spice mixtures: add 1-2 spoonfuls of coriander to the desired masala mixture - gives an excellent aroma and is extremely healthy!

Ingredients: coriander seed

• May contain traces of celery and nuts or mustard
• Packaged in a resealable stand-up pouch to protect against aroma and light
• Please store in a cool, dark and dry place