We are pleased to present to you in this category of our online store (catalogue) for garden and yard, a wide variety of varietal quality seeds at favorable prices, of one of the oldest spices known in the world - the aromatic spice Coriander. With its distinctive citrus-spicy aroma, the essential oil it contains in its fruit, its ancient history and its many uses and properties, coriander has rightly earned its place as one of the leading spices in cultures around the world. In addition to being a spice, the aromatic plant is also known as an herb, with many useful properties, because both its leaves and seeds are used.
Coriander is an annual essential oil plant that belongs to the family of umbelliferae, which also includes dill, parsley and carrot. You can find our offers for each of these leafy greens in our online catalog right now. Coriander is a small plant that reaches between 50 to 70 cm in height, develops an upright stem that branches at the top. Its leaves are small and slightly feathery, and their color varies between different shades of green, and in appearance they closely resemble those of parsley. Coriander produces tiny flowers gathered in umbels that bloom in the summer months of June and July in delicate white and pale pink flowers. The fruits that the plant produces are a box, in a round shape, which is full of seeds. The seeds are the part of coriander that has found its place of honor in cooking.
All parts of coriander can be consumed, and the fresh leaves and dried fruits of the plant are mainly used in cooking, and in some places - the roots. The interesting thing about the aromatic spice is that the petals differ in taste from the dried seeds. The leaves are characterized by a citrus and quite fresh taste, while the seeds are rather spicy, with a slight lemon flavor.
Coriander is a staple spice in countries such as India, Morocco, Eastern Europe and Latin America. The leaves of the spice are used as an excellent side dish to many meat dishes and an addition to various types of salad. Coriander is also one of the main spices that make up the famous Mexican guacamole. The spice is also used to flavor the spicy curry sauce. When adding the aromatic spice to dishes, it is important to add them after the dish is cooked because high temperature (heat) destroys the aroma of the spice.
Coriander has a long and very interesting history. It is considered one of the oldest spices in the world. Evidence of its existence is found in ancient writings dating back more than 5,000 years. It is mentioned in the Holy Scriptures (the second book of the Old Testament), where the aromatic spice is compared to manna from heaven. Manna from heaven represents, according to the Bible, the food that God sent to Moses and his people during their 40-year wandering after leaving Egypt. This is also the reason why coriander is one of the traditional spices for the dishes that are prepared on the Jewish Passover - the holiday that is celebrated on the occasion of the exodus of the Jews from Egypt.
Evidence of the presence of the aromatic spice in antiquity is also found seeds in ancient Egyptian pyramids.
Already in Antiquity, they discovered that coriander had more uses than an aromatic culinary accessory for dishes. In Ancient Greece, for example, the spice was considered an excellent aphrodisiac. It is believed that in ancient medicine it was prescribed to men to increase male potency.
Nowadays, coriander is known for its many beneficial properties. Its leaves, for example, are an excellent helper for various inflammations and wounds, and many medicines are prepared from coriander seeds that have a pain-relieving effect. They are a good helper for intestinal discomfort, diarrhea, constipation, vomiting, as well as shortness of breath.
Coriander makes a great aromatic tea that has a beneficial antibacterial and regenerative effect. Works great for colds and flu.
In addition to cooking and medicine, coriander is also used in cosmetics. With the essential oil contained in its fruits, the aromatic spice makes great soaps.
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Coriander, also known as cilantro or Chinese parsley, is an herb that is widely used in culinary preparations around the world. It belongs to the Apiaceae family and is native to regions spanning from southern Europe to southwestern Asia. Coriander is valued for its fresh, citrusy flavor and aroma, which can add a unique touch to various dishes. Here's some information about coriander:
Culinary Uses: Coriander is a versatile herb used in both its fresh leafy form and dried seeds. Here are some common culinary uses of coriander:
Fresh Leaves: The fresh leaves of coriander are often used as a garnish, added to salads, salsas, and chutneys. They can provide a bright, citrusy flavor to dishes.
Seeds: Coriander seeds are commonly used as a spice in various cuisines. They have a warm, nutty flavor with a hint of citrus. Ground coriander seeds are used in spice blends, curries, marinades, and baked goods.
Flavor Profile: Coriander leaves and seeds have different flavor profiles.
Coriander Leaves: The leaves have a fresh, citrusy, and slightly peppery taste. Some people find the flavor of coriander leaves to be reminiscent of soap, while others enjoy their vibrant and herbaceous character.
Coriander Seeds: The seeds have a warm, earthy, and slightly sweet flavor with a citrus undertone. When toasted or ground, they release their aromatic oils, enhancing their flavor.
Culinary Combinations: Coriander is often used in combination with other herbs and spices to enhance flavors and create a well-rounded taste. It pairs well with ingredients like lime or lemon juice, garlic, cumin, chili peppers, ginger, and mint.
Nutritional Benefits: Coriander is not only prized for its flavor but also for its potential health benefits. It is a good source of dietary fiber, vitamins C, K, and A, and minerals such as potassium, iron, and manganese. It also contains antioxidants and certain compounds that may have antimicrobial and anti-inflammatory properties.
Growing Coriander: Coriander can be grown from seeds, and both the leaves and seeds are harvested for culinary use. It thrives in well-drained soil and prefers cool temperatures. Coriander leaves are best harvested when young and tender, while the seeds are collected when they turn brown and dry on the plant.
Cultural Significance: Coriander has been used in culinary and medicinal practices for centuries in various cultures. It is a staple herb in many cuisines, including Indian, Mexican, Middle Eastern, and Asian cuisines.
Coriander adds a refreshing and distinct flavor to a wide range of dishes. Whether you enjoy the leaves as a garnish or use the seeds as a spice, coriander can elevate the taste of your culinary creations with its unique citrusy and herbaceous notes.
Coriander seeds are the dried fruits of the coriander plant (Coriandrum sativum). These seeds are commonly used as a spice in cooking and have a distinct flavor profile. Here's some information about coriander seeds:
Flavor and Aroma: Coriander seeds have a warm, nutty, and slightly citrusy flavor. They are often described as having a sweet and aromatic taste with hints of lemon and orange. When crushed or ground, the seeds release their essential oils, intensifying their fragrance and flavor.
Culinary Uses: Coriander seeds are a versatile spice used in various cuisines around the world. Here are some common culinary uses of coriander seeds:
Spice Blends: Ground coriander seeds are a common ingredient in spice blends, such as curry powder, garam masala, and berbere spice mix.
Curry and Indian Cuisine: Coriander seeds are used in many Indian dishes, including curries, dals, and chutneys, as they provide a warm and earthy flavor.
Baking: Coriander seeds can be used in baking bread, cakes, and cookies to add a subtle aromatic note.
Pickling: Whole coriander seeds are used in pickling brines to enhance the flavor of pickled vegetables.
Marinades and Rubs: Coriander seeds can be crushed or ground and added to marinades and spice rubs for meats, fish, and vegetables.
Health Benefits: Coriander seeds not only add flavor to dishes but also offer potential health benefits. They contain antioxidants, dietary fiber, and certain compounds with antimicrobial and anti-inflammatory properties. Additionally, coriander seeds are believed to aid digestion and promote gut health.
Harvesting and Storage: Coriander seeds are harvested from the coriander plant once it has flowered and produced seeds. The seeds are collected when they turn brown and dry on the plant. After harvesting, the seeds can be stored whole or ground in an airtight container in a cool, dry place to maintain their freshness and flavor.
Culinary Combinations: Coriander seeds work well with other spices and herbs. They are often used in combination with cumin, turmeric, chili powder, ginger, garlic, and other aromatic spices to create complex and flavorful dishes.
Substitutions: If you don't have coriander seeds on hand, you can try using ground coriander powder as a substitute. However, keep in mind that the flavor may be slightly different since ground coriander loses some of its aromatic oils more quickly than whole seeds.
Coriander seeds are a popular spice known for their warm, nutty flavor and citrusy undertones. They are widely used in various cuisines to add depth and complexity to dishes. Whether you're making curry, baking bread, or experimenting with different spice blends, coriander seeds can be a delightful addition to your culinary creations.
To plant coriander seeds, follow these steps:
Seed Selection: Choose high-quality coriander seeds from a reliable source. Fresh seeds have a higher germination rate, so try to use seeds that are no more than a year old.
Soil Preparation: Coriander prefers well-draining soil with a slightly acidic to neutral pH (around 6.0-7.0). Prepare the soil by loosening it with a garden fork or tiller. Remove any weeds or rocks and work in organic matter like compost or well-rotted manure to improve soil fertility.
Outdoor Planting: Coriander grows best in cooler temperatures, so it's ideal to sow the seeds in early spring or fall. In warm climates, it can also be planted in winter.
Indoor Planting: If you want to grow coriander indoors, you can start the seeds anytime throughout the year.
Here's how to sow the seeds:
For outdoor planting, sow the seeds directly into the soil. Make shallow furrows about ½ inch (1.3 cm) deep and space the seeds 6-8 inches (15-20 cm) apart.
For indoor planting, fill a pot or container with well-draining potting soil. Sprinkle the coriander seeds evenly across the soil surface and lightly press them into the soil, but do not cover them completely.
Watering: After sowing the seeds, water the soil gently to keep it evenly moist. Avoid overwatering, as coriander seeds may rot in waterlogged soil. Maintain moisture by watering whenever the top inch (2.5 cm) of soil feels dry.
Sunlight and Temperature: Coriander prefers full sun to partial shade. Place the planting area or indoor pots in a location that receives at least 6 hours of sunlight per day. In hot climates, some afternoon shade can help prevent the plant from bolting (prematurely going to seed).
Thinning and Transplanting: Once the coriander seedlings emerge and reach a height of 2-3 inches (5-7.5 cm), thin them out to provide enough space for each plant to grow. Space the seedlings 4-6 inches (10-15 cm) apart.
Watering: Continue to water the coriander plants regularly, keeping the soil consistently moist but not waterlogged.
Fertilization: Coriander generally doesn't require heavy fertilization. However, you can apply a balanced organic fertilizer once or twice during the growing season to promote healthy growth.
Mulching: Applying a layer of organic mulch around the plants can help conserve moisture and suppress weed growth.
Pests and Diseases: Coriander is relatively resistant to pests and diseases. However, watch out for aphids, caterpillars, and fungal diseases. Treat any issues promptly with appropriate organic pest control methods.
Harvesting: Coriander leaves can be harvested once the plant reaches a height of 6-8 inches (15-20 cm). To harvest, snip off the outer leaves just above the soil level. Regular harvesting will encourage the plant to produce more leaves. Coriander seeds can be harvested once the plant has flowered and the seeds turn brown and dry. Cut the seed heads when they are fully dry and place them in a paper bag. Allow the seed heads to dry further, and then rub them to release the seeds.
By following these steps, you can successfully grow coriander from seeds and enjoy the fresh flavor of this versatile herb in your culinary endeavors.
Coriander is a versatile herb that can be used in various ways to add flavor and aroma to dishes. Here are some common ways to use coriander:
Fresh Leaves: The fresh leaves of coriander, also known as cilantro, have a distinct flavor and are commonly used as a garnish or ingredient in many dishes. Here are a few ways to use fresh coriander leaves:
Garnish: Sprinkle freshly chopped coriander leaves over soups, stews, curries, salads, and salsas to add a fresh and vibrant touch.
Salsa and Chutney: Blend coriander leaves with other ingredients like lime juice, garlic, chili peppers, and onions to create flavorful salsas or chutneys.
Seeds and Ground Powder: Coriander seeds are widely used as a spice and can be used whole or ground. Here are some ways to use coriander seeds:
Spice Blends: Ground coriander seeds are a common ingredient in spice blends such as curry powder, garam masala, and berbere spice mix. They add warmth and depth of flavor to these blends.
Cooking: Add whole or ground coriander seeds to curries, soups, stews, marinades, and sauces to infuse them with a subtle nutty and citrusy flavor.
Roasting: Toast whole coriander seeds in a dry skillet until fragrant and lightly browned. Crush them or grind them into a powder to use as a seasoning for roasted vegetables, meats, or to sprinkle over dishes.
Flavor Combinations: Coriander pairs well with many other herbs and spices, enhancing the overall flavor of a dish. Some popular flavor combinations include:
Coriander and Cumin: The combination of coriander and cumin is commonly used in Indian, Mexican, and Middle Eastern cuisines. It adds a warm and earthy flavor to dishes.
Coriander and Lime: The fresh citrusy flavor of coriander complements the tangy taste of lime. They work well together in marinades, dressings, and seafood dishes.
Coriander and Chili: Coriander can add balance and depth to spicy dishes when combined with chili peppers or chili powder.
Pickling: Coriander seeds can be used in pickling brines to add flavor and aroma to pickled vegetables, such as cucumbers or onions.
Baking: Ground coriander seeds can be used in baking to add a subtle aromatic note to bread, cakes, cookies, and pastries.
When using coriander, keep in mind that the taste can vary from person to person. Some people enjoy the fresh, citrusy flavor of coriander leaves, while others may find it to have a soapy taste. If you're unsure, start by using a small amount and adjust to your preference.
Coriander is a versatile herb that can elevate the flavors of a wide range of dishes. Experiment with different combinations and techniques to discover how coriander can enhance your culinary creations.