Fresh Coriander (Fresh Coriander / Coriander Bund / Dhania Patta)

The fresh coriander from Transfood (botanically Coriandrum sativum) is one of the most used and characteristic cooking herbs of Asian, Eastern and Latin American cuisine. The imported fresh products delight with delicate, bright green leaves and juicy stems. Delivered as a fresh, express crop, the herb flows an intensely citrus-like, light pepper-grained aroma that gives Asian dishes their distinctive, vivid freshness.

Essential flavour: Brings the unparalleled fresh, lemon touch to Asian cuisine, which cannot be replaced by dried spices.Full usability: From the leaf over the stems to the root (which is crushed in Thai curry pastes), the whole plant can be used culinary.Aromatic Express Import: Fast transport routes guarantee splinter, juicy leaves without nuts or yellowed spots.

Nutritional values (per 100g)Fuel value: approximately 23 kcal / 95 kJFat: approximately 0.5 gth of which saturated fats: < 0.1 gCarbohydrates: approximately 3.7 gth of which sugar: approximately 0.9 gCarbohydrates: approximately 2.8 gProtein: approximately 2.1 gSalt: approximately 0.02 gVital substances: Rich in vitamins A, C and K as well as valuable antioxidants and essential oils.

Refrigeration: Keep it in the refrigerator. It is best to wash the coriander immediately before use.Fresh trick: cut the stems short as with cut flowers and put the bundle straight into a glass with a little cold water. Cover the glass loosely with a plastic bag and put it in the refrigerator – so the herb remains cracking for days.Consumption: As a highly sensitive fresh herb consume quickly within 2 to 4 days, as the leaves quickly turn yellow or matte when stagnant moisture.

Classic garment: Fine hailed as the final topping over almost any Indian curry, dal, Thai soup (Tom Yum) or Vietnamese Phở.Chutneys & spices: The essential main ingredient for the traditional Indian green chutney (Hari Chutney), mixed with mint, chili and lemon juice.Co-cooking of the stems: In Asian cuisine, the taste-intensive stems are fine-cut from the beginning, as they release their full flavor when cooking without cooking.Tips for use: Fresh koriander should be given to the leaves only at the end of the cooking time or directly when serving over the hot dish, as extreme heat otherwise quickly destroys the fine aroma of the leaves.

100% of fresh coriander.

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