Cilantro / Coriander

  • Organic coriander (Coriandrum sativum) seeds produce a slender, upright annual herb 6-28 inches (15-70 cm) tall with divided leaves and a pungently aromatic scent. Both leaves and seeds of coriander are used as a seasoning so it is not a surprising fact that coriander is considered both an herb and a spice. Fresh cilantor leaves are more commonly known as “cilantro” and seeds referred to as “coriander”. Thanks to unique flavor of its leaves and seeds, it is cultivated as a valued plant across the world. The biodegradable Seed Pods contain non-GMO, certified organic seeds inside a mineral growth medium.
  • Fresh cilantro leaves and the dried seed are both used as a seasoning. The seeds are used in curries, sausages, soups and stews. The fresh leaves are an ingredient in many South Asian, Caribbean and Mexican dishes, particularly in seafood soups, curries, salsa and guacamole. Chopped cilantro leaves are a garnish on cooked dishes since heat diminishes the herb’s flavor quickly. Fresh leaves are often used raw or added to the dish immediately before serving. Cilantro’s aroma has many uses besides in the culinary field, the oil can be found as a fragrance component in soaps, toiletries and perfumes.
  • Cilantro (Coriandrum sativum) is native to the Mediterranean region with a rich history. For example, the seeds of this plant were found in the ancient Egyptian tomb of Ramses II and Tutankhamun. Cilantro is one of the oldest known herbs, it has been cultivated for over 3000 years. It is mentioned in ancient Egyptian, Greek, and Latin texts.
  • Cilantro is known for its medicinal properties. Fresh coriander is used internally for minor digestive problems and colds. Both leaves and seeds are rich in essential oil that acts mainly on the digestive system, stimulating appetite, and relieving painful joints. Cilantro oil is fungicidal and bactericidal. The fresh herb is rich in potassium, calcium, phosphorus and vitamin A and C.
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