the nose has a strong personality, reminiscent of gingerbread and gomasio, with a lightly smoked note, and at the finish a fresh note of quince rind and coconut milk. the taste is well balanced between savory and sweet, with a refreshing and persistent citrusy finish. a monofloral honey derived from plants cultivated for their seeds, used primarily as a spice.
in combination with egg dishes and fried food.
in the kitchen
as an ingredient in a spicy marinade for grilled meats, with vinegar and spices in a chimichurri to baste the asado as it cooks, with fresh minced thyme to thicken and add flavor to pan drippings of roast beef and game.
Altitude distribution: 0 m
bloom period: may-june
an annual plant with characteristic straight stems, compound leaves, white flowers and aromatic seeds. will not survive in humid soil.the name coriander comes from the latin coriandrum, meaning stinkbug, in reference to the unpleasant odor and shape of its fruit.
pollens and combinations
Capraggine, Girasole, Meliloto, Betonica