CorianderCitrusFloralWarming

Coriander seed

Coriander Seed Citrus Floral Warming

The flavor of coriander seeds is quite mellow and earthy with citrus undertones, it adds a warming flavor that rarely overpowers your dishes. Coriander seeds are often combined with cumin to form a savory background for many dishes globally. Unroasted seeds have a more floral flavor while toasted seeds have a more nutty, earthy taste.

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Coriander seedCoriander, also known as cilantro, is seen both as a herb and a spice. From the fresh plant, the leaves are used as a herb and when the plant begins to witter, the seeds are ready to be used as a spice. The taste of the leaves and the seeds are completely different, and people who have an aversion to the taste of the leaves can often appreciate the taste from the seeds. The small brown seeds give to dishes a warm, aromatic and slight citrus flavor. To get the most flavor from the seeds, it's best to roast the seeds briefly in a frying pan without oil. The seeds are ready when they emit their warm fragrance. The coriander seeds are widely used in Indian cooking, as also in Asian, Mediterranean and Mexican cuisine.


Coriander is traditionally used as a medicine for digestive problems. Coriander seeds promote the digestion in several areas. The fyto-nutrients in coriander promote the functioning of the liver and bowel. And coriander also promotes the production of digestive juices and enzymes that help to digest the meal.


Coriander alleyRecent research also shows that coriander causes blood sugar levels to drop and it lowers the bad LDL cholesterol level while it increases  HDL cholesterol levels. This is partly due to the many dietary fibers the coriander seeds contain, these bind to bile salts in the intestine, which are made out of cholesterol, and reduce the re-uptake of these in the large intestine. The many fibers in coriander seeds also protect the colon against cancer.


Coriander also offers protection against food poisoning. Coriander contains an antibacterial compound that is effective in combating the Salmonella bacteria. This compound, named dodocenal, is twice as effective against the Salmonella bacteria then the regularly prescribed medication with Salmonella poisoning. Coriander contains eight other chemical compounds which have an antibiotic effect which makes of coriander a very effective natural antibiotic.


Here follow some reasons summed up to use coriander seeds regularly in the kitchen besides their good taste off course:

  • Coriander seeds are an excellent source of the mineral iron and helps in treating anemia.
  • Coriander seeds also contain the minerals copper, calcium, magnesium, manganese, phosphorus, zinc, sodium and potassium.
  • Coriander seeds contain a large amount of vitamin C, a vitamin that you don't find very often in dry seeds.
  • Coriander seeds are also a good source of the vitamins B1, B2, B3 and B11 (folates).
  • Coriander seeds promotes the digestion in several areas.
  • Coriander seeds lower high blood sugar levels and also decrease the bad cholesterol level.
  • Coriander seeds are a natural antibiotic that protects among others against Salmonella poisoning.
  • Coriander seeds have a healing effect with arthritis and rheumatism by draining excess moisture.
  • Coriander seeds contain plenty of dietary fiber.
  • Coriander seeds help in healing mouth ulcers.

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