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Add a couple of coriander seeds to the boiling water
when cooking rice. 


The spice we know as coriander is nothing more than the seed of the annual plant known as coriander that grows in Mediterranean climates. The seeds have a distinctly earthy flavor and an aftertaste that combines hints of citrus and sage. Coriander has afficionados around the world. 

References to coriander can be found in the Old Testament and it is also one of the main spices in cuisines of Cuba, Mexico, Asia and the Middle East where it is usually combined with cumin. Its popularity and its use in so many different cuisines makes it different to trace its origins except in South America, where it was introduced by Spanish explorers. 

In several cuisines coriander is used in combination with other spices. In Greece, it's used in souple, stews, and roasts. It's also very popular in Cyprus. Some recipes call for whole seeds while the seeds are crushed for use in others. Dry roasting coriander seeds first intensifies their flavor. 
carrot, lentils, lamb, chicken, pork, cauliflower

Coriander is the perfect complement for tomatoes. Discover this unusual combination by sprinkling a little ground coriander over a chunky tomato salad dressed with olive oil. Alternately, add a pinch to your Bloody or Virgin Mary. 
Hippocrates prescribed coriander as a medication? 

Coriander has many beneficial properties which, according to modern research, is due to the presence of manganese, iron, and other nutrients in this spice. Coriander is believed to have anti-inflammatory properties while studies suggest it may also help control blood sugar levels. This spice contains antibacterial elements that help expel dangerous toxins. To ease a cold, add 1 or 2 coriander seeds to warm beverages. 

(40 gr.)
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