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Coriander Leaf
Description
The flavour of Coriander Leaf (Coriandum sativum)
is strong, pungent and earthy. It is quite different from the aromatic,
citrus flavour of Coriander Seed. Although both are from the same plant they are not
interchangeable. Coriander Leaf is used extensively in Asian,
Oriental and Latin American cooking. Coriander Leaf complements - chicken, fish,
curries, rice, tomatoes, Thai, Indonesian, Chinese and South American
dishes.
Did you know?
Coriander Leaf is the world's most popular herb.
Whilst it is not often found in European cooking, it is used extensively
in Asian, Oriental, Middle Eastern and Latin American dishes.
Quality
Coriander Leaves should have a good green colour.
The flavour and aroma of the dried leaves become more apparent once
added to the cooked dish.
Usage
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Mexican
salsas make delicious dips and hot or cold sauces. They are excellent as
"chutneys" with a cold buffet or used with traditional Mexican
dishes. Simply combine chopped tomatoes, onion, Garlic and Crushed
Chillies with a tablespoon of Coriander Leaf.
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For an
Indian raita, stir chopped or grated cucumber, Coriander Leaf, salt and
pepper into natural yoghurt.
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A Thai
style fresh chutney makes an excellent accompaniment to fish. Warm
creamed coconut with lemon juice and stir in Coriander Leaf, Crushed
Chillies and chopped spring onions.
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Stir
Coriander Leaf, Parsley, fresh green chillies, Garlic and onion into
cooked rice to make Mexican arroz verde.
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Add
Coriander Leaf to breads, stuffings and sauces and sprinkle over spicy
or creamy dishes at the end of cooking.
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