Coriandrum sativum – whole fruit (loose)

Harvested at maturity, coriander fruits are dried and then sorted to be offered whole. This form preserves their essential oils and releases their fresh aroma at the time of use, especially after a light crushing.

Description

Spherical, light brown to golden yellow fruits with a sweet, lemony, and slightly woody aroma. Warm flavor, sometimes slightly peppery when crushed.

Nomenclature

• Common names: Coriander, Arabic parsley, Chinese parsley
• Latin name: Coriandrum sativum
• Family: Apiaceae (Umbelliferae)
• Part used: Fruits (seeds)
• Form: Whole, loose
• Origin: Mediterranean Basin, India, Eastern Europe
• English name: Coriander seeds
• German name: Koriandersamen
• Name in Spanish: Semillas de cilantro
• Name in Italian: Semi di coriandolo
• Name in Arabic: بذور الكزبرة (Bidhūr al-Kuzbara)

Main virtues

Traditionally recognized for its digestive properties, coriander is also appreciated for its soothing aroma. It is often used after meals or in culinary preparations to enhance dishes without adding heat.

Main constituents

Essential oils (linalool, pinene), flavonoids, phenolic acids, tannins.

Use and dosage

• Infusion: 1 teaspoon of lightly crushed seeds, infuse for 8-10 minutes in a cup of hot water.
• Cuisine: grind or use whole in curries, breads, sauces, oriental dishes and pickles.

Precautions, side effects and contraindications

• Although generally well tolerated, use in moderation in young children.
• Consult a professional in case of strict diet or specific medical treatment.

History and origin

Coriander is one of the oldest cultivated plants in the world. Mentioned in Egyptian and biblical texts, it has been used since ancient times as both a medicinal and culinary herb. It remains a staple of many traditional cuisines today.

Miscellaneous information

• Packaging: loose in kraft bag or resealable pot.
• Storage: in a dry place, away from light.
• Appearance: round, striated seeds, yellow-brown.
• Smell: fresh, spicy, lemony.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Flora Aromatica & Culinary
• Traditional herbal medicine texts
• Ancient and modern culinary works

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