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Coriander

Coriandrum sativum

Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About
❺ This excellent herb and spice originated somewhere around the eastern Mediterranean, but it was taken long ago to China and India and thence to Africa and Southeast Asia. The roots, the leaves and the ripe seeds are all useful in cooking, but are not all used in every cuisine. For example, in Indonesia we use only the seeds, whole or ground; most people there don’t like the smell or flavour of the leaves. The Thais, however, use the leaves and the roots, which add their own special flavour to the dish. Coriander leaves and seeds can be bought almost anywhere; finding roots is not so easy in countries where they are trimmed off and thrown away. Many Thai stores buy their coriander leaves direct from Thailand, and there are usually a few stems with roots or root fragments still attached. Buy these when you see them; you can freeze the roots until needed.

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