Fresh herbs and salads catalog

Coriander

The leaves are known by several names, including coriander leaves, fresh coriander, Chinese parsley, and—particularly in North America—cilantro. These fresh leaves, often referred to as Chinese parsley or cilantro, are widely used in a variety of cuisines. They are a common ingredient in many South Asian dishes such as chutneys and salads, appear frequently in Chinese cooking, and play an important role in Mexican cuisine, especially in salsa, guacamole, and as a garnish. In Russia and other CIS countries, the leaves are also used in salads, while in India they are often chopped and sprinkled over dishes like dal. Because heat quickly reduces their flavour, coriander leaves are typically used raw or added to a dish just before serving. However, in Indian and Central Asian cooking, they may be used in larger quantities and cooked until their aroma softens. This versatility, combined with their bright, fresh taste, makes coriander leaves a staple herb across many culinary traditions.

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