With intense and spicy with accentuated notes of lime and mint flavour, coriander can be used both for infusions, cooking or terapeutical purposes.
Infusions. Clams, rice, pasta, soups, fish soup, salad and sauces. They are essential in chutneys, ceviches and guacamoles. They match specially well in dishes that use curry and legumes such as peas and fava beans.
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The coriander has antibacterial and anti-inflammatory qualities. They stimulate appetite, better stomach motility and promote the production of gastric acid. This plant also alleviates articulation and rheumatic pain, some types of migraines, and muscular strain and discomfort.
Doctor use recommendations should be asked for pregnant women, breastfeeding child and children.
Name : Coriander (Coriandrum sativum L.)
Part of the plant used: Stems and leafs
Flavour: very aromatic and have a distinctive flavour: intense and spicy with accentuated notes of lime and mint.
Appearance: green stems and leafs