In North America it’s called Cilantro and in places like the United Kingdom and Australia it’s called Coriander. I wish everyone would just use the one name for things but that’s a whole other post best kept to myself! It is also sometimes called Chinese Parsley, Greek Parsley, and Dhania. Coriander can be used fresh (both the leaves and the roots), dried and ground, and the seeds can also be used. Most cuisines will use the herb but those of Asia, the Middle East and Africa use it often.
The fresh leaves of the plant are much milder than the more intense flavours of the roots. A lot of Indian curries use the coriander roots.
The Coriander seeds or fruits are dried and ground to a powder or used whole. The seeds are roasted and eaten as a snack in India.
Coriander is available all year round and is easy to grow at home.
See Indian Recipes or Curry Recipes for dishes using Cilantro / Coriander. One of my favourites is this Chicken Curry dish.
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