Coriander is the seed of Coriandrum sativum, the same plant in the Umbelliferae (or parsley family) which gives us cilantro.

The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges.

Coriander comes primarily from Morocco and Romania and is used in Indian curries. It has a mild, distinctive taste similar to a blend of lemon and sage.

Selecting and Storing Coriander

Store in a cool, dark, dry place.

Preferences: No Molds, No Tubers, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Soy, No Dairy, No Poultry, No Citrus, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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