Although all parts of the plant are edible and the roots are a key component of Thai cuisine. The fresh leaves and dried seeds are the sections that are most frequently utilized in cooking. Every cuisine in the world uses coriander.

• Leaves

Fresh leaves are frequently used as a garnish and are nutritional. They are used for soup, fish, and meat dishes as well as a component in chutneys, salads, salsa, and guacamole. Coriander leaves are frequently used raw or added to the meal right before serving because heat decreases their flavor.

• Seeds

When the seeds are crushed, they have a citrusy lemon flavor.

Both the entire dried seeds and the pulverized form of coriander are frequently seen. The flavor, fragrance, and pungency of the seeds are enhanced by roasting or heating them in a dry pan. It is better to grind coriander seed right away because it quickly loses flavor after being stored. Garam masala and Indian curries frequently use pulverized fruits. Cumin as a thickening in a combination known as dhania jeera. Coriander seed is a spice in these dishes. Dhania dal, or roasted coriander seeds, is a snack food.

• Roots

The taste of coriander roots is richer and more potent than that of the leaves. And they are used in many Asian foods, particularly Thai soups and curry pastes.

Read more: Surprising Health Benefits of Coriander