Coriander at Azienda Brai Loi in south-eastern Sardinia is particularly spicy. The oil-rich fruits are gently dried immediately after harvesting and sieved before bottling, which means that they are only put into the jar whole and intact. This is how they refine minced meat dishes, stews or vegetable dishes. You can roast the whole seeds before use, especially if you want to grind the coriander afterwards.

Until just a few decades ago, the spice trade classified its precious products in a wide variety of ways based on origin and quality grades. We uphold this tradition and offer authentic origins and the finest qualities—not only in terms of the products themselves, but also in terms of testing, processing, and storage. Behind this are producers who have been dedicated to their spices for generations, as well as enthusiasts who have only been passionately pursuing their calling for a few years. All of our spices are gently dried immediately after harvest, which ensures that the flavor-bearing compounds are preserved as effectively as possible. You’ll notice the decisive difference in aromatic finesse and flavor intensity.

Sales description:

Dried coriander

Ingredients:

Coriander

Storage and preparation instructions:

Store in a cool and dry place.

Origin / provenance:

Italy

Responsible food company:

Gelsenkirchener Werkstätten für angepaßte Arbeit gGmbH Braukämperstr. 100 45899 Gelsenkirchen Germany