CORIANDER
Local name: Denbelal
Natural, machine clean quality.
All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. The dry fruits are known as coriander seeds. The word “coriander” in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.
Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh. Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhana jeera. Roasted coriander seeds, called dhana dal, are eaten as a snack.
Interesting Infos
Soledal PLC comprises the full cycle in trade importing , exporting and establishing international co-operations with Ethiopia.
Soledal PLC
Address
In front of Bole Medhanealem Church
New Bright Tower
Office No. 116
Addis Ababa, Ethiopia
Contact
Email: soledal.business@gmail.com
+251 911 208 983
+251 911 259 382
Office Hours
Mo-Fr: 8:00-19:00
Sa: 8:00-14:00
Su and Holidays : closed