Coriander Leaf Powder
100% Natural Coriander is one of the world's oldest spices tracing back to 5000 B.C. This leaf Coriander is a spice from the Parsley family that possesses a mild, distinctive taste similar to a blend of Lemon. In Indian and Central Asian recipes coriander leaves are used in large amounts. Coriander Leaf used to breads, stuffings and sauces and sprinkle over spicy or creamy dishes at the end of cooking. Coriander leaves work well in curries, where they have a similar taste to coriander powder or coriander seeds. Coriander Leaf is an aromatic annual herb native to Southern Europe and Western Asia, now cultivated in most temperate regions of the world. It grows to a height of between 35-60cm. There are two kinds of leaves on coriander, the upper leaves are fern-like and finely divided, the lower ones are broadly lobed and undivided, and both types of leaves are bright green.
Other Names: Cilantro, Chinese Parsley, Indian Parsley, Indische Petersilie, Nan Nan Bin, Daun Ketumbar, Pak Hom Pom, Wansui, Kothimbir, Dhaniyanko Sag, Hara Dhania, Kishnets, Pak Chi Met, Coriandre, Koriander, Coriandolo & Kuzbara.
Usage:
With its earthy, green, aromatic flavour and aroma coriander leaf is used extensively in Asian, Chinese, Middle Eastern and Latin American cuisines. Coriander leaf can be added to breads, try making your own naan breads with our coriander leaf and dried garlic. Add to marinades, sauces and stir in to stuffings, stews, casseroles and dips.
100% Natural Coriander is one of the world's oldest spices tracing back to 5000 B.C. This leaf Coriander is a spice from the Parsley family that possesses a mild, distinctive taste similar to a blend of Lemon. In Indian and Central Asian recipes coriander leaves are used in large amounts. Coriander Leaf used to breads, stuffings and sauces and sprinkle over spicy or creamy dishes at the end of cooking. Coriander leaves work well in curries, where they have a similar taste to coriander powder or coriander seeds. Coriander Leaf is an aromatic annual herb native to Southern Europe and Western Asia, now cultivated in most temperate regions of the world. It grows to a height of between 35-60cm. There are two kinds of leaves on coriander, the upper leaves are fern-like and finely divided, the lower ones are broadly lobed and undivided, and both types of leaves are bright green.
Other Names: Cilantro, Chinese Parsley, Indian Parsley, Indische Petersilie, Nan Nan Bin, Daun Ketumbar, Pak Hom Pom, Wansui, Kothimbir, Dhaniyanko Sag, Hara Dhania, Kishnets, Pak Chi Met, Coriandre, Koriander, Coriandolo & Kuzbara.
Usage:
With its earthy, green, aromatic flavour and aroma coriander leaf is used extensively in Asian, Chinese, Middle Eastern and Latin American cuisines. Coriander leaf can be added to breads, try making your own naan breads with our coriander leaf and dried garlic. Add to marinades, sauces and stir in to stuffings, stews, casseroles and dips.