Recipes
Coriander
Fresh tender bunches of coriander are very different in taste from coriander seeds. Both are reminiscent of citrus, but the pungent green herb is light and lemony while the seeds have a deeper, warmer flavour rather like orange peel.
Coriander is the base of Thai curries as well as chermoula, the Moroccan spice paste that goes exceptionally well with fish. Add it to salsas of all kinds, or combine with olive oil to give simple steamed vegetables such as carrots or green beans a lift.
Keep coriander seeds in an airtight container out of direct light. Fresh coriander can be kept in the fridge door for around three days, though the stalks last longer than the leaves.
