In the South American and Asian kitchen, the fresh coriander leaves are a standard herb - there, Cilantro is similar to parsley in the European kitchen. However, in taste, those two herbs have little in common. From this variety, the fresh leaves, as well as the seeds, can be used. Coriander seeds slightly smell like citrus. The fresh leaves, whereas, have a very own flavour which is hard to describe. Coriander leaves should only be used when they're young and by no means when they're dried. Then, they have a markedly fresh, vivid, lemonlike flavour with deep, slightly soapy undertones.
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