ingredients

Coriander leaves and roots are classified as a herb whereas the dried seeds of the same plant are a spice. The ground seeds cannot be substituted for the fresh leaves as their flavours are totally different.

Coriander leaves are also known as Chinese Parsley or Cilantro and has delicate fine parsley like leaves with a strong unique flavour.  For some, this exotic herb is an acquired taste and out of all the herbs this one has a real love it or hate it taste.

Coriander has a long history as a plant food in the Middle East, Mexico, Asia and especially in Thai and Eastern Mediterranean cuisines where the entire plant is used including the root as well as the leaves.

• The leaves can be used as a decorative garnish or in salads, stir -fries, soups, curries, seafood, salsa, relishes, Mexican tacos and guacamole. In Thai cuisine fresh coriander is a focal ingredient and very popular for its distinctive red and green curries.
  
• Sprinkle coriander leaves over curries.
  
• Add coriander leaves to stir-fries just before serving.
  
• Coriander adds a special freshness to Asian dressings for salads.
  
• Coriander adds a distinctive flavour to Thai Tom Yum soup.
  
• Sprinkle chopped coriander leaves over cooked beetroot.
  
• Coriander loses its fresh flavour if frozen or dried. A year round supply is readily available in Supermarkets or Asian food stores. Wash well to remove gritty soil and store in a container in refrigerator, Coriander will only keep for up to 4-5 days.