Our “Spice of the Week” is coriander, one of
the oldest cultivated plants and most popular spices in the world!
Like
several spices that we’ve featured so far, coriander was a significant spice in
ancient times. Sugar-coated coriander seeds were used as a remedy for
stomach aches, digestive problems and intestinal parasites It has been discovered in pyramids,
where they were part of the entourage that accompanied the pharaohs to the
afterlife. The Greeks and Romans used it to spice wine and make several
medicines.
But of
course, it’s an integral part of today’s cuisine as well. Discover more trivia
and a nice recipe on the Biodiversity Library Exhibition!
Sofrito – meat with gravy
300 g thinly sliced pork
1 tablespoon oil
200 g onion
1 teaspoon crushed garlic
2 large peppers
1 chili pepper
150 g boiled marbled smoked
meat
300 g tomatoes
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon coarsely ground
pepper
1 1/2 tablespoons coriander leaves
or ½ teaspoon ground coriander
1 tablespoon parsley
Braise meat in oil, add onion,
garlic, peppers and smoked meat, all finely chopped. Then add sliced tomatoes,
spices and salt. Simmer for thirty minutes. Serve with rice or pasta.
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