Coriander Leaves SAMIA - Maghreb Infusion - 30g from Spain - an authentic product selected by NKOSI for its exceptional quality. 30g format.
Dried Coriander Leaves SAMIA invite you to a true journey of the senses thanks to their delicate scent and their subtly lemony notes. This treasure of aromas is ideal for enhancing your dishes, whether traditional or exotic-inspired.
✨ Why choose this coriander?
- Dried leaves: long-lasting preservation
- Lemony notes: a delicate and fresh scent
- SAMIA brand: quality and purity
- Versatility: sauces, salads, simmered dishes
- Practical: available all year round
🍽️ Recommended uses
Perfect for sauces, salads, simmered dishes, curries, soups or as a garnish. Add at the end of cooking to preserve the aromas.
🌍 Global adoption
Coriander is widely used in African, Asian, Latin American and Middle Eastern cuisines for its unique scent.
💡 Tips
Add at the end of cooking. Store in a dry place, away from light.
Order your batch now and scent your dishes with coriander.
Also discover: Ground Coriander Maghreb Powdered Spice · Bay Leaves Maghreb Infusion
Order from NKOSI, your online shop for African spices and condiments. Fast delivery throughout mainland France.
💡 Recipe ideas with this product
Used in the preparation of Moroccan Tajine and Chicken Couscous. Brings authenticity and traditional flavour. Discover our detailed recipes and much more on the NKOSI blog.
A must-have of African and Caribbean cuisines - Although its production origins are varied, this spice has been an integral part of African and Caribbean culinary traditions for generations. From Senegalese mafé to Antillean colombo, it accompanies the most emblematic recipes of these rich and generous cuisines.
Origins and cultural heritage — coriander leaves
SAMIA dried coriander leaves come from Egypt, where the plant has been grown since pharaonic times. An essential plant of West African, Maghreb and West Indian cuisine, it scents sauces as well as marinades.
Culinary uses — coriander leaves
- Senegalese thieb and yassa: 2 teaspoons in the fish-lemon marinade.
- Vegetable tagine: 1 tablespoon added at the end of cooking.
- Maghreb vegetable soup: 1 teaspoon in 1 L of broth.
- Grill marinades: mix with garlic, lemon, olive oil.
- Creole green sauce: 2 teaspoons rehydrated with parsley and garlic.
Benefits and nutritional profile — coriander leaves
Coriander provides terpene compounds studied for their digestive effects and their antibacterial properties. Rich in vitamin K, vitamin C, iron and antioxidants. A fresh garnish at the end of cooking better preserves its nutritional qualities.
