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Coriander

Popular in Middle Eastern dishes

Coriander - Product photo

Coriander is not only similar in appearance to parsley, to which the herb is related. The taste is also very similar, although fresh coriander is a little stronger. The flavour is best described as mildly sweet, with a hint of aniseed.

It is an herb that owes its popularity mainly to the cuisines of the Middle East and Asia. The coriander plant produces fresh green leaves with deep indentations.

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Storage advice

  • Transport and storage: Refrigeration is essential for fresh coriander. Transport and store this herb at temperatures between 2 and 4˚C.
  • Shop: The refrigerated section keeps fresh herbs in better condition for longer.

Our coriander is grown in:

The Netherlands, Spain, Israel and Ethiopia

Recipes & preparation tips

There are plenty of adventurous uses for a fresh herb like coriander. The EAT ME website offers a few samples, such as prawn skewers with coriander-mango salsa or mussels cooked oriental style. Coriander is indispensable in Indian curries. The herb also adds a great flavour boost to salads. All the preparation required is rinsing and patting dry with kitchen paper. The bottom of the stems should be discarded. Coriander can then be chopped roughly or used whole.

Coriander - Recipes & Preparation Tips

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