Coriander seed EO Organic
Origin: All origins

• Details and product description

  Introduction:

  Coriander is a fertile annual herbaceous plant of 30 to 60cm, and shows a foliar dimorphism. The first leaves in rosette are long petiolate with a very lobed blade. Then with the setting in flowers, the internodes of the acaule plant lengthen, its stem carries then very laciniate alternate leaves. The stem is small and glabrous. The inflorescence is an umbel, the white or pale mauve flower is zygomorphic. The insects ensure the pollination. Flowering from July to September. The round globular fruit has 10 ribs and consists of 2 hemispherical seeds. The aromatic products are initially located in the leaves and the seed. There are no secretory tissues, and it is in the cytoplasm itself that the products are found. It is only when the fruit matures that 2 kinds of secretory channels appear in it: the peripheral ones elaborate oxygenated aldehyde compounds, the internal ones elaborate alcohols and terpenes. During the maturation of the fruit, the peripheral channels disappear in favour of the internal ones, and the odor of the plant becomes then very different, passing from a note "crushed bug" to the fine characteristic odor of the seed. Coriander is a species with a very high leaf protein content (6%).

  History:

  All the medical texts of the Middle Ages indicated its origin to be central Asia. It was a valuable commodity, comparable to pepper in modern times. The Greeks named it "koriandron" from "koris" which means bedbug, in connection with the stinkbug smell of the leaves. The Romans spread it throughout Europe and it was the first spice to arrive in America. Commonly called "Chinese parsley", coriander was introduced in England by the Romans, where it was all the rage during the Elizabethan period. It is used as flavouring for cooking (curry, falafels, tajines) and as a medicinal plant.

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