Coriander leaves are also referred to as Chinese parsley, or (in North America) cilantro. The leaves have a different taste from the seeds, with citrus overtones.
Coriander is the base of Thai curries as well as chermoula- the Moroccan spice paste. Add it to salsas of all kinds, or combine with olive oil to give simple steamed vegetables such as carrots or green beans a lift.
Ingredients: Coriander leaf.