Coriander Leaves
(Cilantro, Chinese parsley, Dhania, or Dhone Pata)
Rich in vitamin A, vitamin C and vitamin K, and dietary minerals, Coriander leaves is a soft plant growing up to 20 inch tall. The fresh leaves are an ingredient in Chinese and Thai dishes and many Indian foods, mostly chutneys and salads, as well as a garnish on dishes such as dal. It is also common in Mexican cooking, in particular salsa and guacamole. It is also used as a garnish in salads in Russia.
Chopped coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes.
Although it is one of the world’s most widely used herbs, many Americans and Europeans find the fresh coriander is definitely an acquired taste.
The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.
Coriander Leaves are known as:
Cilantro
Chinese parsley
Dhania
Dhone Pata
Fresh Coriander Leavese
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