Coriandre

Description of coriander

Botanical name: Coriandrum Sativum.

A 20-80 cm high herbaceous umbelliferous plant native to the Middle East, coriander is now cultivated in Europe and Russia. This herb with its fine foliage, insignificant flowers and typical round, rather large fruits is mainly found in meadows and fields. It is also called Chinese parsley or Arabian parsley. It is a member of the carrot family. All parts of this plant are edible: leaves, seeds, roots, although the taste is different. The leaves have a slightly aniseed-like smell, the seeds and roots taste like orange peel. When fresh, it has a distinctive wood bug smell. The scent becomes much better when the seeds are dried.

Its odor is a very ascending citrus scent, fresh, lemony, a little camphorated, with a slight aniseed note and a spicy floral note.
Its main constituent is linalool.
It is found in many perfumes, especially for men, notably in fairly large quantities in Héritage by Guerlain.

Use of coriander

Coriander can be found in the tombs of the Pharaohs. In the Middle Ages it was used to ward off demons: a handful of coriander in the fire.
Charlemagne cherished it for its bactericidal functions and later it was even considered an aphrodisiac plant. So many virtues!
It is one of the main components of curry. It flavours gin, chartreuse and chilli.
During the Second World War, as raw produce was rationed, "sugar drops" were created. Coriander seeds coated with white or pink sugar were thrown to the crowd like confetti during the rare moments of festivity, notably during the carnival.

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