Coriander belongs to the category of aromatic plants that have been used by humans for a long time. It is a plant that is very similar to parsley and is used for both its fresh leaves and its fruit.
Coriander is native to West Asia and North Africa and has been used as a seasoning since ancient times and is cultivated all over the world for its seeds and leaves. Its fresh leaves have a strong aroma and spruce taste.
Its aroma is very pleasant and spicy.
Its seeds, but also the powder from the seeds is a classic spice used in roasts and dishes containing cabbage, potatoes and legumes.
Its leaves contain vitamin C, A and K, as well as essential oil and other substances. Its seeds contain linalool and pinene, which give them a citrus flavor. They also contain significant amounts of selenium, manganese, calcium, iron, magnesium and dietary fiber. Coriander also contains thiamine, riboflavin, folic acid, tannin and sugar.