✓ Kitchen herb
✓ Asian cuisine
Our daily bread. Traditionally, coriander is used to flavour bread, but it is also indispensable in Asian cuisine. Curries, soups and meat dishes benefit from its lemony aroma with nutty and peppery nuances. The small seeds are actually the fruits of the plant, which in Vietnamese cuisine are a key ingredient in pho noodle soup. The aroma of coriander unfolds best if whole seeds are lightly toasted before use. Delicious!!
Traditionally, coriander is used to flavour bread, but it is also indispensable in Asian cuisine. Curries, soups and meat dishes also benefit from this culinary herb.
Both the leaves and the seeds of coriander contain carminative substances that help reduce the production of gases in the intestines. Coriander is used for hundreds of years in addition to chamomile, wild celery, thyme, liquorice and boldo.