Coriander

Coriander also called Chinese parsley or Cilantro has been cultivated from such ancient times that its land of nativity is unknown, though it is said to be a native of southern Europe and of China.

Coriander has pungent roots and flowers, strong scented leaves often described a having a soupy or even stinkbug flavor and aromatic seeds, which have a bright floral and citrusy flavor. Coriander you either hate it or love it.

Culinary Uses

Roots, leaves and stems: curry pastes, pungent dressings and marinades.
Seeds: dry spice rubs, preserves, soups, wet pastes and masalas.
Leaves: added just prior to serving a variety of warm protein, vegetable and farinaceous-based dishes.
Micro herb: young seedlings commonly used as a garnish.
Flowers: used sparingly as a garnish as they have bitter notes.

Articles and recipes

Fresh herbs are best served fresh.
Growing drying and storing herbs.
Keeping the kick in spices.
Recipes using coriander click here.

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