The world's most experienced connoisseurs of food recognize coriander in the recipes of haute cuisine, while top chefs chose it to flavor their special and creative dishes that will surprise even the most skilled gastronomes. Coriander is one of those herbs with great culinary virtues, as it enhances the taste and awakens the senses. Intensely aromatic - with a flavor reminiscent of fresh lemony citrus - gives character to any recipe, making it truly memorable.

History and origin

Also known as cilantro and Chinese parsley, coriander has been cultivated since 1500 BC. Its seeds have been found even in the tombs of the Egyptian Pharaohs but also in the Ancient Ruins of Greece, dating back 5,500 years. Today its cultivation has spread from Southern Europe and the Middle East to all over the world.

The secret of world cuisine

The lemony flavor of Coriander, due to the compounds of its seeds when they break, but also its fresh leaves - which are quite similar to the traditional parsley - are used in world cuisine and in confectionery, as well as in herbal infusions. In Mexican cuisine, Coriander is used as a refreshing touch in salads and side dips such as the famous Mexican Guacamole. It is also found in the Peruvian Ceviche (raw fish marinated in citrus juice), while in India it can also be tasted in delectable soups with vegetables and ginger. In recent years, Coriander has made its appearance in the world of pastries, such as bread, breadsticks and rusks, giving each traditional flavor a new, different, exciting version.

Our Petits Grecs Savory Biscuits with Olives and Coriander Seeds

Inspired by the famous pies of Epirus, these savory rolls with the oily and velvety texture of olive, offer, with the contribution of the refreshing, lime-like character of coriander, a flavor combination so unforgettable that reminds no other.