ź tsp each of coriander
Seeds are rich in dietary fiber and minerals including iron, magnesium, and manganese. Fresh leaves contain vitamin K, vitamin C, and antioxidants including quercetin.
About
Coriander (Coriandrum sativum) is an herbaceous annual plant native to the Mediterranean and South Asia, cultivated worldwide for both its aromatic seeds and fresh leaves. The dried seeds are small, round, and pale brown with a characteristic ribbed surface, possessing a warm, slightly sweet, and citrusy flavor profile with subtle undertones of anise. The fresh leaves, commonly called cilantro or Chinese parsley, have a bright, pungent, herbaceous character distinct from the seeds. Both forms are fundamental to Asian, Latin American, Middle Eastern, and North African cuisines.
Culinary Uses
Coriander seeds are integral to spice blends including garam masala, curry powders, and pickling spice mixes, used whole in tempering or ground into spice rubs for meats and vegetables. The seeds flavor breads, beverages, and confectionery. Fresh cilantro leaves garnish curries, salsas, pho, and ceviche, often added at the end of cooking to preserve their vibrant flavor. The roots, less commonly used, feature in Southeast Asian pastes and stocks. Both forms pair well with cumin, cardamom, and chili.