The coriander, one of the notes of "spices bouquet" olfactory pyramid, was well known in ancient times and also suggested in the texts by Pliny the Elder as an antidote to the discomforts of influence. This spice is rich in properties but also in curiosities!!! The word coriander derives in fact from the Latin term “Coriandrum”, which comes from the Greek word “corys” (bug), followed by the suffix - ander (alike). The name of this plant refers to the particular scent emanating until the maturation of the fruits and in fact it is also known as “erba cimicina”. Another trivia concerns the name of this spice and why today we call “corianders” the bits of colored paper that kids throw at Carnival: in the XV century, during the celebrations, confetti were usually thrown, often consisting in iced coriander seeds. Through time, these little sugars evolved and they become the small paper pieces that we know today, maintaining the name of the spice.
The plant from which the Coriander comes belongs to the Ombrelliferaes and is native of the Mediterranean area. Coriander leaves are spicier and are appreciated especially in Eastern Ccountries (that’s why it is also known as Chinese parsley); also the fruits are used: they are yellow grains similar to the pepper ones, and their sweetish taste resembles that of lemons.
Coriander is a good natural remedy against the digestive diseases. It has a stimulating effect and antibacterial action and it is a good ingredient for spice mixes for its delicate taste. We can find it among the ingredients of the curry and the garam masala, the Indian spice mix, but it is used in different international cuisines, from the Far East to Mexico, as well as in the preparation of liqueurs and digestives as Gin and Chartreuse. Enjoy its qualities!