Coriander

Family: Apiaceae.

English (UK): Coriander
English (US): Cilantro
French: Coriandre
German: Koriander
Italian: Coriandolo
Hindi/Urdu: Dhania

Alternative Names: Chinese Parsley

All parts of the coriander plant are edible, but the fresh leaves and the dried seeds are most commonly used. Coriander is commonly used in many cuisines around the world.

Leaves

The leaves have citrus overtones and have a different taste from the seeds. The fresh leaves are an ingredient in many South Asian, Chinese and Mexican dishes. Chopped coriander leaves are often used as a garnish on curries. The leaves lose their flavour quickly with heat, so they are often used raw and added just before serving. The leaves also lose their flavour quickly when removed from the plant or are frozen.

Seeds

The seeds have a lemony citrus flavour when crushed. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Ground coriander seed loses flavour during storage and is best ground fresh.

Roots

Coriander roots have a more intense flavour than the leaves and are used in a variety of Asian cuisines.