Coriander Seeds

Full name of the product: Coriander Seeds

Trapeza PRO is a series of spices, herbs, and baking ingredients in large 0.5-liter containers for professional chefs. Transparent jars let you see the quality of the content.

CORIANDER is an annual herb that belongs to the same family as caraway seeds, dill, and anise. Ripe seeds have a sweetish, slightly spicy taste, and a pleasant, fragrant aroma. Coriander seeds and leaves may be used as spices. The leaves are often called cilantro.

Cultivation: First of all, along the coast of the Mediterranean Sea as well as in India, Europe, North and South America, Argentina, Ukraine, South of Russia, Central Asia.

Taste: Strong, tangy, spicy.

Flavor: Spicy with notes of anise.

Specifics: It is a nice companion for stewed or roasted meat and for marinated and salted fish. Coriander helps to improve digestion, relieves abdominal pain and heartburn.

Recommendations

Culinary: It is an important ingredient of the majority of seasoning blends. Coriander is usually added to soups and meat dishes, included in seasoning blends, used for making liqueurs and tinctures, and added to wine. Pastries and confectionary products. Stewed meat and poultry. Dishes made from pea, beans, cabbage, beetroot.

Canning: Canned fruits and vegetables, marinated fish, kvas, and sauerkraut.

Extra Quality:  The series includes ingredients of the highest quality, natural and fresh, that make our seasoning blends the BEST! Add the spices and herbs with EXTRA QUALITY mark to your food in the process of cooking to get truly excellent taste and a rich aroma.

Trapeza has chosen and tested the most “delicious” recipes of blends of spices and herbs. You may use them as a basis. Cook a dish with a desired taste or make something special by emphasizing certain tastes with a few more of your favorite spices. The most important things are the quality of the ingredients and the balanced content of the seasoning blends. We add no salt or additives to our seasoning blends due to the love to the natural food, the wealth of nature, and the trust in the mastership of the chefs.