CORIANDER
CORIANDER also known as cilantro in America and as Chinese parsley is used widely in Mexican, Chinese, Indian and Mediterranean cuisine.
All parts of the plant are edible with the leaves and seeds being the most commonly used parts.
The seeds are very traditional in boerewors and droe wors and are rather a common taste for South Africans, and yet the leaves are not so commonly used as in Chinese and Indian cuisine.
People have referred to the taste as “stink bug” and it almost adds a citrusy taste to dishes, you either love t or you don’t.
Coriander is often found in sambals, salsas and guacamole as just ass parsley used be chopped and added at the last moment of cooking, but is best eaten fresh.
Coriander pairs extremely well with curry, lentils, tomatoes and fish.
Coriander is very high in antioxidants so it prevents the spoilage of food that has been marinated with it. The leaves are found to be higher in antioxidants as appose to the seeds.
RECIPE:
Coriander and red onion guacamole
Ingredients:1 avocado, roughly chopped
1 handful coriander, chopped
½ red onion, finely sliced
1 lemon, juiced
Seasoning
Drizzle of olive oil
Method:
· Combine all the ingredients together, making sure you gently fold together, it should still be chunky.
The pictures used are from www.stockfood.com
