Origin and cultivation of Madagascar coriander seeds
Madagascar coriander seeds come from a plant native to Southeast Asia, grown in the Sava region of Madagascar. Renowned for its tropical climate and fertile soils, this region offers ideal conditions for growing coriander. Hand-picked and sun-dried, our coriander seeds are of exceptional quality. They are distinguished by their light beige color, round, slightly flattened shape, and fresh, lemony fragrance. Madagascar coriander seeds offer a unique flavor, fresh, lemony and slightly spicy. Their aroma is powerful and enchanting, with notes of coriander, citrus and spices. Tout s’utilise dans la coriandre, aussi bien ses feuilles que ses graines séchées. Les feuilles sont communément appelés persil chinois. Très appréciées dans la cuisine asiatique et en Amérique latine, elles sont considérées comme des condiments. Les graines sont par contre considérées comme une épice, on retrouve la graine dans des préparations de mélange d’épices tel que curry, le garam massala. Les graines ont un parfum doux et subtil avec des notes d’agrumes.
Culinary use and benefits
Madagascar coriander seeds come from a plant native to Southeast Asia, grown in the Sava region of Madagascar. Renowned for its tropical climate and fertile soils, this region offers ideal conditions for growing coriander. Hand-picked and sun-dried, our coriander seeds are of exceptional quality. They are distinguished by their light beige color, their round, slightly flattened shape, and their fresh, lemony fragrance. Madagascar coriander seeds offer a unique flavor, fresh, lemony and slightly spicy. Their aroma is powerful and enchanting, with notes of coriander, citrus and spices.
Directions for use
Madagascar coriander seeds are a versatile ingredient that can be used in both savory and sweet dishes. They add a delicious aroma to meats, fish, vegetables, salads, sauces, desserts and hot drinks. Madagascar coriander seeds are also rich in antioxidants, which protect cells against free radicals and help prevent premature aging and certain chronic diseases. To retain their full flavor and aroma, Madagascar coriander seeds should be stored in a cool, dry place away from light. Coriander seeds can be used whole or ground. To use them whole, simply add them to your dish during cooking. To grind them, you can use a spice mill or a mortar and pestle. Dosage depends on your culinary preferences. For a fresh, lemony flavor, start by adding a pinch of coriander seeds to your dish. You can then increase the quantity as you wish. Madagascar coriander seeds are rich in fiber, vitamins C and K, and potassium. Madagascar coriander seeds are not recommended for pregnant and breast-feeding women. It is also contraindicated in cases of allergy to spices.
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