Using coriander in cooking

The fresh leaves of coriander are generally known as cilantro (but not everywhere) and may be added to most everything from meats, sauces, and salads. They are great added to vegetable stir-fries, soups and poultry dishes. Don't buy dried cilantro/coriander leaves - they are flavourless.

The seeds, aromatic and lemony in flavour, form an important ingredient of tomato chutneys and curries. They are a common addition to biscuits and baked goods. To bring out more flavour the seeds may be toasted first.

The seeds, through steam distillation, produce an essential oil that is used commercially for baked goods and meat products. The oil is used in some liqueurs.

The root may be cooked as a vegetable and added to curries.

Coriander is an essential ingredient of many Asian and Indian reci pes and used in many Latin dishes, particularly salsa and ceviche.