One of the world’s oldest spices, coriander was used in everything from perfumes to love potions. Grown in the wild, its plant produces both a spice from its seed, the coriander, and an herb from its leaves, cilantro. Its lemon, zesty notes with hints of sage pair well with curries, cumin, and other earthy spices.
For best results—and a more pronounced flavor—add it to your dish in the last few minutes of cooking.
Works well in soups, stews, chillis, curries and poultry
High in vitamin C and mineral rich (iron, copper, calcium, potassium, manganese, zinc and magnesium) also known to be a digestive aid.