A feature of coriander is the fact that all parts of the plant can be eaten. However, most commonly used are the dried or fresh leaves and whole or ground seeds. Please note that their taste differs. Ground coriander is also known as dhaniya.
The ground coriander seeds have a mild, bittersweet taste.
100% coriander seed.
|Average nutritional value||per 100||g|
|of which saturated||1,0||g|
|of which sugars||0,0||g|
The main production areas are found around the Mediterranean sea, particularly Morocco. Moroccan coriander has a characteristic mild taste, which is why ours come from Morocco. Fresh coriander leaves should have a nice green colour. The taste and aroma of dried leaves only come through when cooked. The dried leaves have a much darker colour.