Organic Chopped Coriander Leaves
- Also known as "cilantro" or "Chinese parsley".
- Traditionally used in Indian and South American cuisine.
- Sprinkle into cooking towards the end.
- Organic and high-quality.
These are dried coriander leaves that have been chopped into a manageable sprinkle size that will still look attractive as a garnish.
Directions
The flavour of coriander leaf is lost from over-heating and over-cooking, so should be used at the end of cooking. It will of course work well in those recipes which do not require any cooking at all.
Take a pinch of leaves and rub them between your thumb and forefinger as you add to curry, into soups or other hot dishes.
3 Ways To Use Coriander Leaves
- Use coriander leaf in Thai curries. The flavour of coriander leaf works a treat with coconut milk. You may find that you need to add a little more of the dried leaves than you would with fresh coriander. Once the oils from the cooking infuse with the leaves the flavour will start to release. Again, remember to stir the leaves through your sauce towards the end of cooking or once the heat has been turned off and pop a lid on your pan. The residual heat will work just as well!
- Stir coriander leaves into steamed Jasmine Rice and squeeze in the juice of a lime. Stir again and allow to infuse for 5 minutes before serving.
Ingredients:
Organic coriander leaf. Produce of India.
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