Most people have a love it or dislike it reaction to coriander. Known also as Chinese parsley or cilantro this ornate, feathery foliage has a unique powerful aroma and flavour. Native to southern Europe and the Middle East, Coriander is primarily associated with Asian and Central and South American cooking.
A distinct lively flavour with a robust citrus undertone.
Use stems and leaves. For maximum flavour use fresh or add to a finished dish.
Chicken, fish, curries, beef, pork, stir-fry vegetables, mango, pineapple, dates, oranges, noodles, mussel, tofu, avocado, Asian style salads.
Asian, Mexican and Mediterranean cooking. Thai style curry pastes and salsas.
High concentrations of carotenoids, which are a good source of vitamin A.