LEAVES
Often called cilantro, coriander leaves are used in many recipes, especially Asian, Middle Eastern, Mexican and Peruvian dishes. For the best flavour fresh leaves should be added no more than five minutes before the end of cooking. Dried coriander does not have the same strong aroma as fresh, but the flavour is still retained to quite a high degree. They are also best added towards the end of cooking, and I add the dried to steamed rice and my saffron rice as I prefer the more subtle flavour. We sell seeds for growing your own coriander, which is an easy plant to grow. You can also buy it fresh from us, but as prices and availability change, please visit our fresh produce page for current availability.
SEEDS
Coriander seed is an incredibly useful spice, as it balances flavours well, and can bring a dish together. It can save a dish if you’ve added a bit too much of a strong flavour (add twice the amount of coriander for the amount of the other ingredient you’ve used). I would much prefer to put coriander seed in apple pie than I would cloves, and I have seen apple & coriander ice cream! Try using it in making marmalade, or use it with lemon juice in fish dishes.
Organic Coriander Seed, whole, refill pack, 25g. 80p.
