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Technical characteristics
- TypeGround
Description
Coriander is sometimes misapplied to coriander leaves, especially in regions where long coriander is not known. In Arabic it is known as Kuzbara and in Urdu it is called Dhania. It belongs to the Apiaceae plant family. The taste of the fresh herb is due to an essential oil (0.1) that is almost entirely made up of aliphatic aldehydes with 10 to 16 carbon atoms.
Coriander is an essential part of curry powder and is quite popular over most parts of Asia. In the Mediterranean region, coriander cultivation dates back to ancient Egypt.
Arabic cooking makes use of both coriander leaves and fruits. Zhoug (or zhug), a spicy paste typical for Yemeni cookery, is a recipe that contains both coriander leaves and fruits besides green chiles, garlic, cardamom and black pepper.
Coriander is an essential part of curry powder and is quite popular over most parts of Asia. In the Mediterranean region, coriander cultivation dates back to ancient Egypt.
Arabic cooking makes use of both coriander leaves and fruits. Zhoug (or zhug), a spicy paste typical for Yemeni cookery, is a recipe that contains both coriander leaves and fruits besides green chiles, garlic, cardamom and black pepper.
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Coriander powder