Coriander

Coriander, also known as dhania or cilantro, is both a herb and a spice. The flavour of fresh coriander is quite distinct and different from the dried seeds and the one cannot be substituted for the other.

As a herb, the leaves are often added to dishes towards the end of the cooking process. The leaves and stems can also be used to make chutneys and salsa verde and added to guacamole, raita, salsa...

The dried seeds are used as a spice and often form the base of curry powders. While coriander seeds are available in powder form, making your own coriander is quite simple and you get a far superior product. Lightly dry roast the seeds in a small frypan. Cool and grind in a spice mill or coffee grinder. Sift the ground seeds and re-grind any husks left in the sieve. Store in an airtight container. Once you smell your freshly ground coriander seeds, you won't go back to store bought coriander powder.

Growing coriander

I grow coriander from seeds. I don't buy seeds from a nursery but take some from my pantry. My father always rubbed the seeds with the back of a shoe on a hard surface to break the seeds up before sowing. I do the same. This breaks up the outer husk of the seeds, making it easier for germination.