Mill for Coriander

In gastronomy the word coriander is used to refer to the plant and the seeds and the word coriander to refer to the leaves, but outside this context the word coriander is used for the whole plant. The coriander seed is usually used dehydrated and its flavor is very characteristic and different from that of the leaves. It is very aromatic and slightly aniseed and sweet. It is a common ingredient in Indian curries and if used it is recommended to use it ground since the seed, even if cooked for a long time, remains whole and remains hard. The characteristic aromatic flavor of coriander powder (ground seed) comes from its volatile essential oils and fatty acids. Some important fatty acids in the dried seeds include petroselinic acid, linoleic acid (omega 6), oleic acid and palmitic acid. In addition, the seeds contain essential oils such as linalool (68%), a-pinene (10%), geraniol, terpine, etc. Moinhos Vieira has several customers who use its mills for grinding coriander.