Beautifully fragrant organic coriander adds a refreshing citrus note to Middle Eastern and Asian dishes.
Beautifully fragrant organic coriander adds a refreshing citrus note to Middle Eastern and Asian dishes and many others besides. Chop up the leaves and stalks to include in chutney, salsa and curry paste.
Countries of originGrown in
Carrot and coriander are a classic match. Sprinkle the herb onto roasted carrots, or whizz up into soup
How to prepare
You can use both the stalks and leaves. Some Indian and South East Asian cook with the stalks but in general it is added at the end of a dish, as too much heat can rob the leaves of their character and freshness. Ideal as a garnish or even thrown in with salad leaves to add interest.
Keep in a bag in the fridge for maximum freshness.
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