especially South Indian cooking. The leaves are consumed as herbs, and the seeds as spices. Fresh coriander leaves are mainly ...

Don't let those vibrant greens go to waste! We have some super tasty ways to use them to make your meals pop. This South Indian dish takes mutton & cooks it in a spicy coriander paste. tempering ...

Coriander seeds, originating from the Mediterranean, have been flavoring meals for thousands of years with their sweet, citrusy aroma. This spice is a versatile secret weapon in any kitchen.

Coriander cress is not widely available, but can be bought from farm shops, food halls, gardening centres ... wash thoroughly and dry on kitchen paper before use. Add to soups, salsas, rice ...

Coriander essential oil, derived from the seeds of the Coriandrum sativum plant, has long been used in traditional medicine ...

Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over ... Fresh Ideas and Modern Recipes for Cooking With and for Each Other by Sarah Copeland/Chronicle Books ...

Coriander seeds water is a simple yet powerful health tonic packed with antioxidants, vitamins, and minerals. Here's why you should drink it daily. Drinking coriander water regularly can help regulate ...

I like to keep these really simple and just pair them with coriander ... the seeds and serving with the leaves. My favourite way to eat these is to appreciate their status as a staple food ...

Add oil to a small saucepan over low heat. Add coriander and toast just until fragrant, about 1 minute. Add honey and mint, swirl to combine, then remove from heat. Scatter pistachios and lime ...