Coriander: some love it, but others never really get used to the taste. Before you decide whether you are a fan or not, you should definitely try its seeds (or, to be botanically correct: it fruits). The seeds have a spicy-earthy aroma with sweet and peppery tones that fit perfectly with gingerbread, applesauce or Indian curries. The leaves and seeds also combine well, as coriander is extremely versatile. It is used in Arab, Indian and African dishes, as well as teas and, has a wonderful flavour.

Crushed coriander releases a delightfully citrusy flavour with slightly resinous nuances. With a fresh flavour and its sweet and peppery notes, it provides a diverse taste experience.

Tips & Preparation:
Coriander is a versatile spice that seasons traditional bread, curries, soups, and meat dishes, especially venison, lamb, pork, chicken and minced meat. It can also refine gingerbread, apple compotes and liqueurs.

Tip: The flavour of coriander seeds lasts longer if you buy them whole. It is advisable to roast the seeds just before use, then grind to show off the taste and smell to its best advantage.