Coriander

Fresh coriander (or cilantro as it’s called in America) seems to split people on either side of the taste fence. I for one adore it, finding the flavour incredibly refreshing and vibrant. I love the way it enlivens dishes from Thai coconut curries through to roasted baby beetroot tossed with olive oil and lemon juice. However, after years of cooking for restaurant customers, I realise there are many of you out there who just don’t have the same response - many likening it to soapy parsley. On the other hand, coriander seeds seem to please most people, and I’ve yet to be asked by a customer if I could avoid adding coriander seeds to any of my dishes. The seeds have a lovely citrus aroma and flavour and, as such, Europeans have added them to rye bread, hearty sausages and the likes for many years.