Originating in the Middle East, in some Egyptian tombs is represented as an offering and the Romans used it much. It is currently widely used in China, Middle East and India, since it is one of the spices used to prepare the curry. In
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Originating in the Middle East, in some Egyptian tombs is represented as an offering and the Romans used it much. It is currently widely used in China, Middle East and India, since it is one of the spices used to prepare the curry. Mexico uses it, for example to prepare the famous guacamole. In the Canarian cuisine is used to prepare the Green sauce that accompanies the potatoes wrinkles. In many countries it is used as much as we use parsley.
A herbaceous annual, dark green and small leaves is slightly round, also known with the name of "Chinese parsley" and of the umbelliferae family. The stem is erect of a height of 30-50 centimeters lower leaves are barely trained and equipped with stalk, the superiors are irregular and Stemless. Flowers can be white or pink, in umbels. Seed round and beige are used whole or ground. It adapts to any type of terrain, enough that is exposed and sunny.
Used both fresh seed. It has a characteristic acute and penetrating aroma. The seeds are less spicy than leaves, sweet and with a slight lemon flavor. Looks like parsley and use may be similar, but the taste is very different, much more strong, penetrating and aromatic. The fresh leaves are used to flavor salads, rice dishes and for decoration of dishes. You can add only a few leaves chopped chicken, lamb and vegetable dishes. It combines well with salsas and guacamoles and fruits like PEAR and mango. Its seeds are used to flavor oils and Vinegars. It is used for both fish and meat, even in soups.
Good quality and great smell!