- Tillverkare: Semo
- I paketet: 2,0 g
- Tillgänglighet: I lager
Ravim- ja maitsetaim, üheaastane, kiirekasvuline, kõrgusega 40-70 cm. Värskeid rohelisi lehti kasutatakse kulinaarias ja leivatööstuses. Rohelist ürti hakatakse koguma, kui taim on 15-20 cm kõrgune. Tärkamisest valmimiseni kulub 35-45 päeva, suurepärane meetaim, külmakindel. Kasutatakse noori rohelisi lehti ja kuivatatud vilju. Külv kasvukohale aprilli lõpus - mai algul vahekaugusega 15 x 30 cm.
1 gramm = 100 seemet
Кориандр (кинза) "Арома" - Coriandrum sativum L.
Зелёная приправа, пряные ароматные семена.
Однолетнее, пряное, скороспелое растение высотой 40-70 см. Свежую зелень и семена используют для ароматизации кулинарных и хлебных изделий. К уборке зелени приступают при достижении растениями высоты 15-20 см. Для получения семян растения скашивают при побурении плодов на 40% и дозаривают в снопах. Культура холодостойка, выдерживает заморозки до -5°С. Семена прорастают при температуре +8+10°С через 12-18 дней. Размещают на лёгких, богатых почвах.
Sensoric quality Almost everybody would agree that the fruits aroma is pleasant. It is usually described warm, nutty and spicy; some even find orange-like quality in it. There is, however, much disagreement about the flavour of coriander leaves, roots and unripe fruits: Many people of European heiritage find it displeasing, soapy, like "burnt rubber" or even like crushed bedbugs or the evil-smelling insects living on rose bushes. There are, however, many Europeans who enjoy coriander leaves, and in Asia, Latin America and Africa, almost everybody loves them. These people would describe coriander leaves as fresh, green, tangy and even citrusy. There is constant rumour that the ability to like or dislike coriander herb (cilantro) is genetically caused. I do not know whether this is true; in any case, the theory might explain that some Europeans and Northern Americans seem to like it from the beginning while others have a hard time getting used to it. Note, however, that alsost the same is true for chile, which is used with discretion in Europe and, until recently, the Unites States, but which is, with some exceptions, much more popular everywhere else; yet I haven heard the claim that that is a genetic thing, too. Main constituents In the ripe fruits, the content of essential oil is comparably low (typically, less than 1%); the oil consists mainly of linalool (50 to 60%) and about 20% terpenes (pinenes, γ-terpinene, myrcene, camphene, phellandrenes, α-terpinene, limonene, cymene). In toasted coriander fruits, pyrazines are formed as the main flavour compounds (see cumin). The taste of the fresh herb is due to an essential oil (0.1%) that is almost entirely made up of aliphatic aldehydes with 10 to 16 carbon atoms. One finds both saturated (decanal) and α,β unsaturated (trans-2-tridecenal) aldehyds; the same aldehyds appear in the unripe fruits. Similar compounds occur in a few other spices and herbs, all of which share coriander flavour: Examples include long coriander, Vietnamese coriander and the Japanese chemotype of chameleon plant. Origin Probably Eastern Mediterranean (Greece) or Asia Minor. The coriander grown in Russia and Central Europe (var. microcarpum) has smaller fruits (less than 3 mm) and contains more essential oil than the oriental variety var. vulgare (greater than 3 mm), which is cultivated for fruits and leaves. The names are clearly derogatory and reflect the critical attitude towards coriander leaves common among Central or North Europeans. Because of similar shape and usage, coriander leaves are named after parsley, often with a geographic epithet: "Indian parsley" and "Chinese parsley" are most often heard. The Hungarian name ciganypetrezselyem "gypsies parsley" should also be named in this context, although I am not sure of the motivation behind. Ripe coriander fruits In Latin America and also in the USA, coriander leaves are commonly known by the name cilantro. This word has the same origin as coriander, and it is difficult to explain the differring vowel. Maybe cilantro is directly derived from a Latin variant with light vowel, e.g., Medieval Latin celiandrum. Another explanation claims that the Spanish name was first culantro, later changed to cilantro for some reason; in any case, culantro exists in today Mesoamerican Spanish, but usually denotes not coriander but a similar smelling herb, long coriander. Confusingly, on some Caribbean islands, long coriander is known as cilantro and coriander as cilantrillo.
Eng.: Coriander, Chinese parsley, cilantro. Suom.: Korianteri. Sven.: Koriander.