Spice of the week: Coriander

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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