Coriander

Coriander (Coriandrumsativum) is an umbelliferous annual plant of the parsley family, native to the eastern Mediterranean region and southern Europe and is found in many other parts of the world. It is valued for the dry ripe fruits, called coriander seeds and also the fresh green leaves called cilantro. The herb is produced in Morocco, Romania, Mexico, Argentina, the People's Republic of China, Bangladesh, Bulgaria, Canada, Egypt, India, Indonesia, Nigeria, Poland, Syria, the United States, the USSR, and Yugoslavia. It is one of the oldest recorded spice, mentioned in ancient Sanskrit texts and in Exodus. Seeds have been found in the tombs of the Pharaohs. The name originated from koris, the Greek word for a bed bug, so given because of the similarity between the smell of coriander leaves and the offending bug.

Flavor, Aroma & Taste

The pleasing flavour of the coriander fruit is not thoroughly developed until it is completely dry.The whole plant may be tied in bundles or spread on screens to dry. As soon as dry, the fruits should be separated by threshing and winnowing. The clean seed should be stored in bags or closed containers.