Coriander (Coriandrum sativum) belongs to the family of Umbrellifere, such as parsley.
Originally from the Middle East, possibly in Egypt, it was the Romans who first introduced in Asia Minor, from where it spread throughout the Far East.
The inflorescence of the plant is made up of many small white flowers. The aroma of the fruit is delicate and intense, and the taste palatable. The fruits of coriander are used as a spice: they are sweet with a slight lemon flavour and aid digestion.
Honey has a pale gold colour fading, taste mildly sweet and balsamic and slightly spicy aftertaste.
Coriander is one of the oldest spices of our tradition: in the fourteenth century for its Carnival coriander fruits were candied from the Venetians and from there began the tradition of carnival “coriandoli”, that is sugar-coated seeds that were eaten or thrown on the street as a sign of good luck.