The art of seasoning is not only knowing which spices to use in the given case, but also how to apply them. Depending on the main product, different combinations of spices can be used.
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0,66 €
0,66 €
Coriander
Coriandrum Sativum L.
An annual plant with 30-70 cm high, finely grooved, bare, hollow stem, branched at the top. The leaves are consecutive, the basal ones with long stalks, entire and trifoliate to completely trifoliate, sparsely and pinnately divided; lower stems with short stalks, twice pinnately cut; middle and upper 2 to 3 times pinnately incised with linear or almost filamentous end sections.
The fruits contain 1-3% essential oil with the main ingredient alcohol linalool (coriandrol) - 60 to 80%, which is due to the pleasant aroma. The fruit also contains 10-20% fatty oil, up to 17% protein and a small amount of alkaloids. Flavonoids and coumarins - umbeliferon and scopoletin - have been identified.
Coriander fruits stimulate the secretion and motility of the digestive system, acting carminative, appetizing, antispasmodic and analgesic. They have a certain expectorant effect.
Coriander - dried fruit
Application: as an aid in bronchitis, tracheitis, gastrointestinal spasms. It has a lactogenic effect.
Method of preparation: 2 teaspoons of the herb are brewed for 1 hour in 500 ml hot water. Strain and drink in 3 equal portions the day before meals.
Packing: 50 g
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