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Coriandrum sativum
Coriandrum sativum
Did you know that… ?
  1. …coriander is among the world's most popular spices?
  2. …all parts of the coriander plant are edible and each has a specific aroma and taste?
  3. …in northern Europe, where the seeds are used more than leaves, coriander serves as a flavoring agent for gin?
  4. …coriander is in many ways similar to parsley?
  5. …in ancient times, sugar-coated coriander seeds were used as a remedy for stomach aches, digestive problems and intestinal parasites?
  6. …coriander is an ingredient in curry?
  7. …ancient Romans called coriander koriannon, koris means stinkbug and annon means anise, because fresh green pods, similar in appearance to anise smell like stinkbugs?
  8. …coriander as a spice is the whole or ground dried seeds, fresh or dried leaves or root of the herb Coriandrum sativum?
Coriander seeds


1 large ripe avocado
1 large tomato
1 small onion
1 chili pepper (any kind)
2 tablespoons chopped coriander leaves
1 tablespoon lemon juice
3 tablespoons cream, pepper, salt

Halve avocado and remove pit. Take each half in hand, mash thoroughly in shell with a fork and scoop into a bowl. The consistency of the pulp should remain fairly constant. Add peeled and sliced tomato, finely chopped onion, seeded and chopped chili pepper, coriander and lemon juice. Mix thoroughly and add cream at the end. Season to taste. Serve as a dip for fresh vegetables or fruit, with corn chips (tortilla chips) or as a side dish with grilled meat.


Coriander is one of the oldest cultivated plants. It is mentioned in the Bible, and in Jewish tradition it is included as one of the bitter herbs used in the Jewish Passover. Its seeds have been found in Neolithic cultural relics, and discoveries in the pyramids showed that coriander formed part of the entourage that accompanied the pharaohs to the afterlife. Greeks and Romans knew coriander not only as a spice, but also as an ingredient in various medicines and spiced wines. Spanish sailors brought coriander to central and south America, especially Mexico and Peru, where it became an essential ingredient in domestic chili.