Coriander Seeds Powder

Coriandrum Sativum

Coriander Seeds Powder / Coriandrum Sativum / Dhana Cilantro Fruits Powder / Spices Refill / Whole Spices / Culinary Herb

ORIGIN OF BULGARIA
Botanical Name: Coriandrum Sativum
Other Names: Cilantro Seeds, Whole Coriander, Coriander Spice, Coriander Fruit

Coriander (also known as cilantro seed) comes from the Coriandrum sativum plant, part of the parsley family. The word “coriander” may refer to the whole plant, but in cooking it usually refers to the dried seeds. The leaves and seeds taste completely different and cannot replace each other in recipes. Coriander seeds powder have a mild, warm, and slightly citrusy flavor with gentle herbal notes. It is commonly added to spice blends such as curry or garam masala, and it gives a warm, citrusy-woody aroma when used in meat, chicken, and fish marinades. It can also be added to soups and vegetable dishes during cooking. Additionally, it can be incorporated into bread, flatbread, or pita dough, and it pairs particularly well with rice and lentil dishes.
-Frequently used in European cuisines in pickling and seasoning lamb, beef, and pork dishes.

Usage: Boil 1 cup of water. Add 1 teaspoon of coriander seed powder to the boiling water.
Let it simmer for 3–5 minutes. Remove from heat and let it steep for 2 more minutes. Strain and drink warm.

(Store in a cool, dry place away from direct light.)

Traditional Use

Coriander is one of the oldest spices in the world, valued in both the kitchen and traditional herbalism. Ground coriander is traditionally used:

• In the kitchen: marinades, curries, meat dishes with onion, garlic and black pepper, baking, gingerbread and liqueurs
• To support comfortable digestion, ease gas and bloating, and stimulate appetite
• To support healthy blood sugar levels as part of a balanced diet
• To support healthy cholesterol levels and a healthy heart
• As a natural source of antioxidants
• Traditionally by nursing mothers

Harvest & Character

Harvested in July and August just before full ripeness, when about two thirds of the seeds turn golden. Round, ribbed, yellowish-brown seeds with a warm, citrusy, balsamic aroma. Finely ground for easy cooking.

Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult you doctor. Always consult a medical doctor before modifying your diet or using any new product.