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.

Leave a comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.