Corriander Leaves and Seeds

Corriander Leaves

The leaves are bitter and musky in contrast with the seeds as citrus-like perfume. Corriander's leaves should be added at the end of cooking as it is fragile or it can be sprinkled over a dish just before it is served, as its flavour dissipates when heated. The leaf corriander is greatly used in cuisines of different countries in sauces, beans or meat dishes and salads, often in combination with chillies. There are some parts of Asia where the root is grounded and added to long-simmered curries.

Corriander Seeds

It has a gentle citrus-like perfume and commonly used in European pastries, cakes and vegetable dishes, also in other countries like India as spice mixtures. It stands up well to long cooking.