Origin: India, Egypt
Aroma: Aromatic, floral and sweet
Flavor: Aromatic, mildly sweet and fresh
History: Centuries ago, ancient Greek physicians recommended coriander as medicine. This tradition continued on through Egypt and Italy. Israelites used coriander in their dishes, and it is even mentioned in the Book of Number. It was believed by the Chinese to grant immortality to those who ate it, and some even considered it an aphrodisiac.
Farming and harvesting: Coriander comes from the same plant as cilantro leaves, which buds little white flowers in late summer. After they have fully bloomed, the flower starts to wither away and what is left is a small coriander seed.
Culinary Applications: Rice dishes, seasonings, marinades and sauces
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