Introduction
Coriander or Coriandrum Sativum is a grass from Armenia and one of the best known spices in the world. It is found in the uses of ancient Egypt, in India, or even in the Nordic countries.
Dried plant sheet
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Form |
Whole loose seeds - organic |
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Common name - Latin name |
Coriander - Coriandrum Sativum. |
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Traditional virtues |
Digestive, aperitif, invigorating, anti-bacterial, diuretic, antiviral, antifungal, antioxidant. |
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Common use of the seed |
Fish, chicken, vegetables, curry sauce, oriental and Asian dishes, woks, seafood. |
Description of the plant
Its erect upper, 70 to 80 cm high, is cylindrical, striated and hairless. It flowers at the beginning of the summer. These flowers are small and white, or sometimes mauve and are arranged in umbels. They will then give a globular, brown beige fruit, finely ribbed from one pole to another, improperly called herbalist seed.
Coriander seeds, a digestive spice?
Coriander seeds are stimulating or even exciting at low doses and carminatives, therefore facilitates intestinal gases. They therefore logically find their use for difficult digestions, airports and bloating. We also note their contribution to fighting sleep after a good meal.
When was the coriander cultivated in France?
The coriander known for centuries among the Romans and the Greeks, were then already known as a culinary spice and for its virtues. It only arrived in France from the 18th century, and was cultivated in Paris, particularly in Aubervilliers.
It can be noted that it is one of the 900 species of the capitular of Villis*.
For the little story...
Coriander is a spice particularly used in Chinese cuisine. We thus use the seeds collected at the end of the summer for broths, marinades, mushrooms, breads, cakes, meats, currys.
Flavery of the fine organic lavender
The coriander has a very special taste, a little aniseed.
