Coriander, a very special flavour that arouses passion.
Coriander is an aromatic plant whose leaves are similar to parsley, but with a very pronounced flavour of sage and citrus.
Native to the Mediterranean, its use has crossed borders and is common today in dishes from Portugal, Extremadura, India, Latin America, China and Southeast Asia. It lends an unmistakable flavour to guacamole, Asian sauce, cebiche or pickling brine.
Its flavour differs greatly if it is dried or fresh. The dried leaves, with a more herbal taste, are used to add aroma to soups, sauces, pastas, curries or mixed with other spices in dishes like lentils.
Its fruits have a flavour different from the leaves. In addition to having other culinary uses, the seeds are usually called coriander, even in Spanish.
It is frequently used in Thai and Vietnamese cooking, while in Europe the seeds are more popular than the leaves.
Did you know that coriander is used in perfumes? Its close, warm, pungent aroma completes that of other components.
