Coriander, an essential
ingredient in Asian, Latin
American and Portuguese
cooking.
Coriander
Coriandrum sativum
[Apiaceae]
Fresh leaves are an essential ingredient in Asian, Latin American and Portuguese cooking. Thai cooks use the thin spindly root, in western cooking the seed is used as a spice; in the Middle East and India both are commonly used
In a plastic bag, coriander keeps for 3-4 days in the refrigerator vegetable drawer
Coriander leaves are always added at the end of cooking as high or prolonged heat reduces their flavour
The leaves & leaf stalks can be used to flavour soups, salads, beans & curries. Dried stems can be used for smoking foods
Mexicans combine coriander with green chillies, garlic and lime juice to make a dressing for vegetables
Coriander has a very versatile flavour, working with a wide range of ingredients including:
- Avocados
- Coconut milk
- Cucumber
- Fish & seafood
- Lemons & limes
- Pulses
- Rice
- Root vegetables
- Sweetcorn
Use whole sprigs, pinch off leaves, or chop leaves and/or stems
