Coriander Leaf

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25g -

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50g -

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100g -

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200g -

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All parts of the plant are edible, but leaves and dried seeds are the parts most traditionally used in cooking, Coriander is used in cuisines throughout the world.

Leaves
The leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or cilantro.

Coriander leaves have a different taste from the seeds, with citrus overtones

Leaves are an ingredient in many South Asian foods (such as chutneys); in Chinese, Thai, and Burmese dishes; in Mexican cooking, particularly in salsa and guacamole and as a garnish. In India, chopped coriander is a garnish on Indian dishes such as dal. As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving.

Seeds
Dried coriander fruits, often called "coriander seeds" when used as a spice
The dry fruits are known as coriander seeds. The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.

Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh.

Outside of Asia, coriander seed is used widely in the process for pickling vegetables. In Germany and South Africa (see boerewors), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread, as an alternative to caraway.

Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.

Coriander is also listed as one of the original ingredients in the secret formula for Coca-Cola.