Coriander - Import export

Quality indicators Origin Russia •Cleanliness about 98-99,9% •Split 1-5% •Moisture 8-10% •Color: Golden - Brown •Always fresh coriander, harvest of actual year Packing: 20 kg bags; 25 kg bags

Coriander is used as a spice in cooking and for imparting a pleasant aroma in perfumery, cosmetics, and soap making. The plant is a good honey plant. It is widely used as a spice for flavoring and fortifying sausages, cheese, canned meat and fish, pickles, pickles and liqueurs, added to baking Borodino bread, confectionery and culinary products, as well as in the manufacture of certain types of beer and liqueurs (in Germany). Essential oil is obtained from the fruit, which is used for the synthesis of linalyl acetate, citral and other aromatic substances used in perfumery and cosmetics to give perfume products the smell of lily of the valley, violet, rose, bergamot, lily, lemon, etc. Essential oil is used in technology, soap making and in the textile industry. After distilling off the essential oil, the fatty oil is extracted, which is used in the soap industry and the production of oleic acid.

Coriander is a light brown round seeds of the plant Coriandrum sativum, known as coriander, which are used as a seasoning for sweet and salty dishes. Apply whole or ground into powder. Coriander, or, in another way, cilantro seeds, is a popular spice in Chinese, Indian, Pakistani, Middle Eastern and European cooking.

Quality indicators: Origin Russia •Cleanliness: not less than 96% •Moisture: less than 10% •Color: Golden-Brown •Always fresh coriander, harvest of actual year Packing: 25 kg bags

Coriander seeds were found in the tombs of Egyptian pharaohs. Ancient Egyptians believed that coriander is essential in the afterlife. Dried coriander seeds, ground into powder, are added to marinades and pastries. The fresher the grinding, the brighter the flavor. Use for Bread and pastries, sauces, soups, meat dishes, sweets. Taste Sweet spicy Nutrition value on 100 gr. Proteins (g / 100g)… 12 Fats (g / 100g)… 18 Carbohydrates (g / 100g)… 13 Energy value (kcal / 100g)… 260

Cilantro, aka coriander, was introduced to Europe by the Romans. In Russia, it was first cultivated by the agronomist Andrei Bolotov, but it was widely spread thanks to the culinary preferences of Count Pyotr Apraksin. Dried coriander is so fragrant that it can eclipse a bouquet of any spices in the kitchen. In this form, cilantro is an excellent base for tinctures used in inflammatory diseases of the oral cavity and tonsillitis. But her main calling is to complement oriental dishes - lobio, kebabs, kharcho, jangelovhats, dolma. Its specific spicy taste with characteristic notes of bitterness requires careful dosing. But without it, the dishes lose their vibrant oriental flavor. Use for Basics of sauces, soups, sauces, salads, marinades, meat dishes, vegetables, side dishes. Taste Pronounced spicy, with a sharp bitterness Nutrition value on 100 gr. Proteins (g / 100g)… 22,0 Fats (g / 100g)… 5,0 Carbohydrates (g / 100g)… 52,0 Energy value (kcal / 100g)… 540