Coriander Seeds

Description

Coriander seeds originate from Southeast Europe and are widely used worldwide, especially in China, India, Pakistan, and also in Europe. They are ready for harvest when the coriander plant turns brown and its leaves dry up and fall off. Before use, gently roast the dried seeds and then grind them to obtain an aromatic, fine powder, releasing their essential oils. Unripe seeds are light green and bitter.
The seeds are rich in minerals such as iron, copper, potassium, manganese, zinc, and magnesium. Other dried spices usually lack Vitamin C, but coriander seeds contain it in very large quantities – 100 g of seeds provide 35% of the recommended daily allowance. Similarly, B vitamins are also present in the seeds.

HOW TO USE: Coriander seeds are used in baking pastries, stews, sausages, cakes, sweet bread, Borodinsky bread, and Indian chutney.

MANASGARSAS.LV TIP: Try a popular recipe from the South Seas region – red wine marinated pork with coriander. Crush coriander seeds, black pepper, and a cinnamon stick, rub the spices into pork slices, and marinate in red wine for four hours. Then pat the meat slices dry, fry them in butter, pour red wine and water over them, and simmer until the meat is tender and the sauce has thickened.