Coriander

Coriander is a leafy herb whose fresh leaves and dried seeds are both used in cooking, with very different flavours.

The names are where it gets confusing. In the UK both the leaves and the seeds are coriander. In the US the fresh leaves and stalks are cilantro, from the Spanish name, and only the seeds, whole or ground, are called coriander. So an American recipe asking for "coriander" almost always means the spice, and a UK recipe asking for "fresh coriander" or "a handful of coriander" means the leaves.

The leaves taste bright and citrusy and go in at the end, scattered over curries, salsas, noodle dishes and soups. The stalks have even more flavour and can be chopped finely and cooked into a curry paste or sauce. A minority of people find the leaves taste of soap.

The seeds are warm and nutty, a staple of spice blends such as garam masala. Toasting them briefly in a dry pan before grinding brings out their flavour.

Keep fresh coriander in the fridge, stalks in a glass of water or wrapped in damp kitchen paper.