Feature:
Coriander leaves are a kind of herb with dark green leaves that come in two types: smooth and feathery.
Italian parsley has larger leaves and a stronger flavor, while Curly parsley has smaller leaves and a lighter flavor.
Taste and Smell:
Coriander leaves have a unique, fresh and slightly bitter flavor.
Fresh coriander leaves have a light herbal aroma.
Origin:
Poland. Coriander leaves are native to the Mediterranean region, but are now widely grown in various parts of the world.
Cooking dishes:
Garnish: Often used as a garnish for dishes.
Eaten raw: Commonly found in salads to add a refreshing flavor.
Seasoning: Coriander leaves are often used in various meats, fish or soups to add flavor.
Sauces and condiments: Like Spanish green sauce Mojo Verde.
European cuisine: French beef stew, chicken stew, etc. all use parsley as one of the important ingredients.
Like other fresh herbs, parsley is usually added last in cooking to maintain its tenderness and best flavor. Excessive heating will cause it to lose its original aroma and color.
Applicable dishes:
French cuisine, herb cream, potato salad, barbecue chicken, omelets, salad dressings, stews, vegetable purees, stews
