Coriander? Try it as an infusion

[05 February 2009 - 09h21] [updated the 19 December 2013 à 14h31]

Coriander is such a wonderful herb with a flavour all its own, and makes an excellent infusion.

The name itself – Coriandrum sativum – in fact means “flavoursome”. The coriander plant is an umbellifer belonging to the family Daucaceae, originating in the east and North Africa (know in Morocco as kosbour) but also grows very well in warm, sunny parts of Europe. Its leaves are similar to and can be mistaken for parsley, but it is easily distinguishable by its taste.

The leaves are used in cooking, but also set aside some seeds as, once ground, they will bring a wonderful aroma to your dishes. In fact coriander seeds are one of the main ingredients of curry powder. Then use any spare seeds to make infusions.

Rich in silica, linoleic acid and tannins, coriander seeds also contain vitamin C. This means that they act as a tonic but are also valued for their carminative properties. In other words, they ease bloating and flatulence and aid digestion after heavy meals.

It’s very simple to prepare a coriander infusion to aid digestion: take 2 to 3 grams of coriander seeds (a good pinch) and grind them in a mortar. Put them in a cup and fill it with boiling water. Then simply leave it to stand for a few minutes before drinking.

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