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Technical guide

Origin Wayanad
Net weight 20 g
Conservation / Utilisation To appreciate this herb it´s often best to grind it with other spices or garlic, or pair it with mint. The seeds have long had their place in French gastonomy: they are often found in recipes titled "à la grecque" and particularly with mushrooms and vegetables.
You can put the seeds in a pepper grinder to season a fish fillet, scallops or simply a salad. I use the leaves in bouillons and nages for fish and shellfish. With crabmeat, I like to mix coriander leaves, chives and mint. Often, they add a little something extra to a recipe; the world´s great chefs and unsung talents find multiple ways to slip it into a dish.
Keep in a dry, dark place
Price incl. tax €4.60

Present in most of the world´s cuisines, it´s characterised by its fresh, lightly peppery scent and its flavour is both sweet and burning with notes of citrus zest.

The words of Olivier Roellinger

In 1982, the year we opened our "maison de famille", 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 north of the Loire. Thanks to the Maghreb and Asian communities, we can now enrich our cooking with these marvelous aromatic herbs.
In my kitchen this spice appears in several mixes; it´s characterised by its fresh, lightly peppery scent and its flavour is both sweet and burning with notes of citrus zest.
You´ve understood that it´s one of my favourite spices; it also contains an essential oil which is excellent for digestion.The ancient Chinese already extolled the virtues of this plant, which they said would make you immortal.

Botanical notes

The two main types of coriander are Moroccan and Indian. I prefer the latter, which is sweeter and more subtle; I toast it lightly in a dry frying pan without letting it colour.
For the enjoyment of the gardener-cook: along with saffron, coriander is the only spice that you can grow on your balcony in Western Europe.


In the Middle East, coriander has been appreciated since ancient times; seeds have been found in the pyramids. The Romans and Jews 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. 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. 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."