About Coriander Leaves
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 that goes exceptionally well with fish. 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.