Coriander (Coriandrum sativum) is an annual herb in the Apiaceae family, that is also known as cilantro. As a fresh herb it tastes a little tart, almost like a herby lime, due to the aromatic compounds – linalool and pinene. A small percent of the population how ever find that coriander tastes like soap, as they have a gene that detects aldehyde – another natural organic compound. These dried coriander seeds retain a herbaceous citrus flavour, especially when ground in a mortar & pestle, but they have a warmer, nuttier taste and aroma than the fresh leaves.
How to use
Coriander seeds can be used as is, or gently roast in a dry pan over low heat to bring out extra flavour and aroma. These seeds are fabulous in pickles and chutney, or add to a bouquet sachet for use in casseroles and broths. Grind to a powder in a mortar & pestle for garam masala or your favourite spice mix. Also delicious in soups, chilli, dahl, or refried beans. Add coriander seeds to herbal teas and chai blends to add a warming note. Organic farming uses no pesticides or artificial fertilisers and works with nature to build the fertility and health of our soil while caring for our environment. Organic farming has a low carbon footprint. Pure and simple, just the way nature intended.