In the South American and Asian kitchen, the fresh coriander leaves are a basic herb - there, cilantro is similar to parsley in the European kitchen. However, in taste, these two herbs have little in common. Of this variety, the fresh leaves, as well as the seeds, can be used. Coriander seeds slightly smell like citrus. The fresh leaves, by contrast, have a very own flavour which is hard to describe. Coriander leaves should only be used when young and never dried. They have a markedly fresh, bright, lemony flavour with deep, slightly soapy undertones.
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