Herbs & Spices

Coriander Leaves, Cilantro / Hara Dhania

Coriander is both a herb and a spice - the leaves are herbs and the seeds spices. It is one of the few plants that can be used as a herb or a spice and is undoubtedly the most widely used plant in both forms. It is of no surprise then that coriander is the most important spice in Indian cuisine.

Coriander is a herb that most people either love or hate. The leaves are always bought fresh as dried coriander is not worthwhile - it is certainly never used in Asian cuisines. The broad base leaves are reputed as having a better flavour than the less fresh flavour of the pinnate shaped leaves that are attached to the stem.

Just as some people are addicted to coriander's refreshing, lemony-ginger aroma, others hate it and find it soapy. The flavour is strong, yet delicate and complex, with notes of lemon and ginger. Although they smell and taste quite different, coriander seeds and leaves complement each other very well in dishes.

The plants are native to the Mediterranean and Western Asia but are now grown worldwide. The coriander grown in Russia and Central Europe has smaller seeds and contains more essential oil than the oriental variety, which tends to be cultivated for the leaves just as much as for the seeds.

Coriander is one of the most common herbs used in Indian cuisine and has uses ranging from flavouring curries and pastes, to its use in making chutneys, pastes and raitas when combined with other herbs and spices such as green chillies and mint.

Did you know?
Coriander actually keeps its flavour fairly well when frozen. Chop the leaves and freeze them in an ice tray, covered with a little water. That way, when you want to perk up some of your recipes, simply throw in a cube or two of frozen coriander!