HERBS and SPICES
Coriander

Color: Uniform, light brown
Flavor & Aroma: Mildly sweet and spicy
Sensory Profile: Coriander has a distinctively citrusy and musty aroma. Its flavor is described as being minty, sweet and citrus-like.
Coriander: A Herb For The Ages

Description
Coriander is the dried, ripe fruit of the herb Coriandum sativum. The tannish brown seeds have a sweetly aromatic flavor which is slightly lemony. A zesty combination of sage and citrus, Coriander is actually thought to increase the appetite.

Uses
Coriander is used in lentils, beans, onions, potatoes, hotdogs, chili, sausages, stews, and pastries. It is used in the cooking of North American, Mediterranean, North African, Mexican, Indian, and Southeast Asian cuisines, as well as spice blends, including curry powders, chili powders, garam masala, and berbere.

Origins
Most Coriander is produced in Morocco, Romania and Egypt but China and India also offer limited supplies. Moroccan Coriander has the boldest appearance, followed by the Egyptian and Indian varieties. Romanian and Chinese Coriander are typically darker in appearance than other types.

Folklore
Coriander’s history can be traced back for thousands of years. It was grown in Persia 3,000 years ago and used to fragrance the hanging gardens of Babylon. There is mention of Coriander in the Bible where manna is described as being "like a Coriander Seed, white" (Exodus 16:31). As civilization spread, so did the popularity and uses of Coriander. It has been used as a condiment and as an ingredient in medicines. It is still widely used in tonic and cough medicine in India. The leaves of the plant, cilantro, are also a popular flavoring in many Latin American dishes.

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