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Some call it coriander; others call it cilantro; or even Chinese parsley. Whatever you call it, chances are you either love it or hate it. This native of southern Europe and the Middle East has a pungent flavour, with a faint undertone of anise. The leaves are often mistaken for flat-leaf parsley. One of the most versatile herbs, coriander adds distinctive flavour to salsas, soups, stews, curries, salads, vegetables, fish, and chicken dishes.