It is also known as cilantro, particularly in the Americas. The leaves have a very different taste from the seeds, with citrus-like overtones. Some people perceive an unpleasant "soapy" taste or a rank smell and avoid eating the leaves.
The fresh leaves are an essential ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican salsas and guacamole. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish right before serving. In some Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes. The leaves also spoil quickly when removed from the plant, and lose their aroma when dried or frozen.
When thumbing through cookbooks you will often times run across recipes calling for cilantro, Mexican parsley and sometimes even coriander. Have you ever wondered what they are?
Did you know that Coriander was one of the first known spices to be used in the world? Yes it is one of the oldest documented spices in use today!
Medical uses
Facial
Coriander juice (mixed with either turmeric powder or mint juice) is used by some as a treatment for acne, applied to the face like toner.
Traditional medicine
Coriander seeds are also used in traditional Indian medicine as a diuretic.
Coriander seed
Spice
The seeds have a lemony citrus flavour when crushed. It is also described as warm, nutty, spicy, and orange-flavored. They are usually dried but can be eaten green.
Optimum flavor
Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. whole coriander seed should be stored in a tightly sealed container.
Coriander
