The spicy note of cracked coriander is both potently peppery and suavely sweet, with warm wood nuances that meet hints of lavender. Others note the fresh, citrus-like effect of coriander, with its green and sharply crisp facets. A light, everyday scent.
The ever-favored coriander is an annual plant with soft stems and feathery leaves. Primarily grown in Russia, Hungary and Northern Africa, the plant is known to bloom in the warm month of June. Clusters of white flowers, grouped like umbrellas, produce the equally delightful, oval-shaped coriander seeds popular in many cuisines.
Our collective appreciation for the robust coriander plant predates modern civilization. In ancient Egypt, the flavorsome herb was used to ferment barley and millet flours, while ancient Mediterranean’s were known to use the herb for a variety of medicinal and culinary purposes. Coriander even makes an appearance in the Old Testament, under the pseudonym “gad”. The Romans were also fond of the herb, using it to preserve meat in a mixture of vinegar and crushed coriander seeds. During the Middle Ages, the plant was recommended for cultivation in Charlemagne’s Capitulary.
Hungary, Russian Federation
