Shop products for Coriander 
Coriander blends well with garlic, cumin, oregano, onions, ginger, and chile peppers.
Native to the Mediterranean and the Orient, coriander is related to the parsley family. Both the seeds and the leaves of the plant are eaten. The seeds are tiny, measuring 1/8-inch (0.3cm), yellow-tan, and lightly ridged. They are mildly fragrant, and their flavour brings to mind a combination of lemon, sage, and caraway.
The plant’s bright-green, fan-shaped leaves, most often called cilantro, work well in highly seasoned food. They have a strong, almost offensive odour, and their lively flavour is often described as “soapy.” It is considered by many to be an acquired taste.
Varieties
Although both the seeds and the leaves of coriander are edible, their flavours are almost completely different. The seeds are warmly spicy, while the leaves are tangy and herbal.
Availability
Fresh cilantro can be found year-round in the produce section of most supermarkets, and is generally sold in bunches. Coriander seeds and ground coriander are sold year-round in the spice section of most supermarkets.
Preparation, uses, and tips
All types of coriander—whole, ground, and the leaves—have many uses. Whole coriander seeds are used in pickling and for special drinks, such as mulled wine, whereas ground coriander is often used in baked goods (especially Scandinavian), curry blends, and soups. Ground coriander is a major component of garam masala, a basic spice mixture used in Indian and Pakistani cuisine.
Ground coriander quickly loses its pleasantly sweet taste and smell. When a recipe calls for ground coriander, it’s best to grind whole seeds just prior to use. To heighten the flavour of coriander, first toast the whole or ground seeds.
Cilantro leaves are widely used in the cuisines of India, Mexico, the Orient, and the Caribbean. The fresh herb may be used like parsley, both as a garnish and a flavouring. Fresh coriander is what gives many fresh salsas and ethnic dishes their zing. Use it sparingly with delicate ingredients, or its flavour overpowers. In strongly flavored sauces and salsas, it can be used in larger quantities. For best flavour, the leaves should not be overcooked.
Despite their differences, all forms of coriander blend well with garlic, cumin, oregano, onions, ginger, and chile peppers.
