Back to previous page
Coriander
Coriander seeds, the fresh leaves and root are used in Asian cuisine. The root is particularly prized in Thai cuisine. Its appearance is present as a small white root attached to the stem, and it is a key ingredient in many Thai curry pastes and soups. It has a much more intense flavour than the leaves or stem of the plant, and is colourless when pounded. The leaves are largely used as a fragrant garnish for noodle, soups and salads.