Thai herbs with intensively taste and are lasted for a long time.
Dried seeds of the cilantro plant.
Sold whole or ground with a flavor similar to a blend of lemon, sage, and caraway. (Some countries refer to the cilantro as coriander, so any references to "fresh coriander" or "coriander leaves" are meant as cilantro.)
Season: available year-round
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Delivery time 1 - 2 weeks
This information is only valid for deliveries to Austria and Germany.
For deliveries to other countries, the duration may vary.
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Coriander Coriandrum sativum, also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer than those pointing toward it. The fruit is a globular, dry schizocarp 3–5 mm in diameter. Although sometimes eaten alone, the seeds are often used as a spice or an added ingredient in other foods. Of course thai-herbs.
Coriander leaf usage peaks in South East Asia; where it is indespensable for some cuisines. In Thai cooking, coriander leaves are often used to add additional flavour to soups (tom yam, see kaffir lime), salads (laab, see peppermint) and curries; for green curry paste (prik gaeng kiau, both root and leaves are needed for colour and heat-stable flavour (see coconut). The heartland of coriander leaf usage in South East Asia, however, is Vietnam. Particularly in South Vietnam, chopped coriander leaves appear as decorations on nearly every dish, be it soup, noodles or even the French-introduced baguettes. Often, foods are served with a rich herb garnish that contains, besides crisp but tasteless lettuce leaves, various herbs (coriander, basil, peppermint, Vietnamese coriander and more). Coriander leaves are less enjoyed in Malaysia and Indonesia.
Coriander leaves resemble European parsley leaves in a number of ways: They have similar shape and are both best used raw, as the flavour vanishes after prolonged cooking. Few recipes boil either of these herbs, but there is again the coincidence the parsley is often used in European broth recipes, usually in the form of bouquet garni, and this finds a sibling in the South Indian spice broth rasam, where coriander leaves are boiled (see tamarinde for more). In both plants, the root has a similar flavour than the leaves, and its flavour turns out to tolerate boiling or simmering much better.
Coriander leaves, however, are a rare ingredient in the cooking of Western Asia; the main example is Zhoug, a spicy paste typical for Yemeni cookery, which sometimes also contains coriander fruits. The key ingredients are green chiles, garlic, cardamom and black pepper. Further, optional ingredients are cumin, lemon juice and olive oil. Several recipes name caraway as an ingredient, but I am not sure that this is not a translation error for cumin. All components are processed to a thick paste. Zhoug may be used as a relish, bread dip or condiment. A version of zhoug prepared with red chiles is known as shatta, which is also an Arabic name of red chiles.
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