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You may have noticed that coriander is featured in most of our recipes. Sometimes it appears in sauces or broths but, most commonly, fresh coriander leaves (cilantro) are used as a garnish to add that finishing touch.

You may have wondered why - what’s so special about coriander and why does it complete our dishes? Wonder no more…

What’s so special about coriander?

Coriander is a popular herb with a strong citrusy taste, making it the perfect flavour enhancer. Both coriander seeds and leaves are popularly consumed, intensifying salsas, salads, curries and vegetable stir-fries.

As well as its powerful taste, coriander also includes a variety of beneficial vitamins and minerals.

Coriander leaves are particularly rich in vitamins A, C and K, with moderate content of calcium, carotene, iron, magnesium, potassium and phosphorus. Seeds are understandably lower in vitamin content, as this gets burnt off during cooking, but they continue to provide significant amounts of calcium, dietary fibre, iron, magnesium and manganese.

While health claims should always be taken with a pinch of salt (or a sprinkling of cilantro), research into coriander has suggested many benefits of its consumption:

• Lowers blood sugar levels and blood pressure
• Promotes relaxation and improves sleep
• Helps to balance cholesterol levels
• Improves digestive function
• Acts as an anti-inflammatory, antibacterial and antifungal
• Is a natural body perfume

Why do we use coriander as a garnish?

Coriander is at its most flavourful when fresh and raw, as cooking coriander leaves diminish their taste, aroma, and colour. They are best applied at the last moment, just before serving. When added to a hot meal, the warmth will waft the coriander fragrance into the air, enhancing everybody’s eating experience.

Top Tip

Coriander leaves make a particularly mouth-watering garnish when they are added to a dish that contains coriander seeds. This is because the two flavours complement each other beautifully.