Coriander

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Coriander

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Technical guide

Ingredients Coriander seeds
Origin France
Net weight 20 g
Conservation / Utilisation In dry and dark place, such as a closed cupboard.
Price incl. tax €4.60

Coriander seeds are characterised by fresh, lightly peppery scent with notes of citrus zest.

Conseil The seeds can be lightly roasted in a dry frying pan before being crushed in a spice grind or in a mortar. Excellent for seasoning a fish fillet, scallops or simply a salad.

The words of Olivier Roellinger

You´ve understood that it´s one of my favourite spices. Coriander seeds appears in several of my spice blends; it´s characterised by its fresh, lightly peppery scent and its flavour is both sweet and burning with notes of citrus zest.
In 1982, at the opening my restaurant Bricourt, I remember that all I could find at the Lices market in Rennes was two bunches of coriander and two bunches of basil. These herbs were impossible to find above the Loire valley. Thanks to the Maghreb and Asian communities, we can now enrich our cooking with these marvelous aromatic herbs.
Coriander has been cultivated in France for several years. We have selected a coriander seed from France which comes from Mayenne.

Story

In the Middle East, coriander has been appreciated since ancient times; seeds have been found in the pyramids. The Romans brought back this herb and later Charlemagne advised everyone to cultivate this umbellifer which, mixed with cumin and vinegar, could be used to keep meat longer.
The Indians and Chinese have also been mad about coriander for a very long time, and today it´s the most-used aromatic plant in the East. The ancient Chinese already extolled the virtues of this plant, which they said would make you immortal.
A surprising story: the first colonies of the New World brought it over and grew it from 1670 in Massachusetts, then it invaded the three Americas and particularly Latin American cooking. As a result this plant, which provides seeds and leaves, is present in most of the world´s cuisines.
The seeds have long had their place in French gastronomy: they are often found in recipes titled "à la grecque" and particularly with mushrooms and vegetables. For a long time Europeans didn´t like the smell of the leaf, which is reminiscent of beetles; the word coriander comes from the Greek Koris which means "male beetle".