coriander

• Dry Goods

The coriander plant produces two different spices with different flavors. The leaves on the plant, known as cilantro, have a citrussy, fresh, slightly musky flavor that is not loved by everyone. However, it is only in Northern Europe and the USA that cilantro is not universally accepted — the leaves are hugely popular across Asia. In contrast to the leaves, the seeds of the coriander plant have a savory, nutty flavor and are much-loved around the world. Coriander does not come from Asia, as is often falsely assumed — it’s actually from the Mediterranean region.

Coriander seeds are rarely used by themselves because they combine so well with most other spices. They produce a particularly rounded flavor when used with cumin, as is often the case in curry seasoning blends. The seeds are also used in baked goods, sauces and sausages, as well as in meat, vegetable and lentil dishes. Unlike the seeds, the fresh cilantro leaves are usually added shortly before serving. They lose their flavor when cooked for too long, and they also quickly become unattractive when heated. Cilantro leaves are particularly popular in Asian and Central American dishes.