Coriander Leaf – 10g

$3.45

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109 In stock

109 in stock

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Weight
10G

Product description

Coriander, also known as cilantro, is an incredibly popular herb due to its versatility in a variety of cuisines. The leaves impart a fresh sweet lemony taste which counters the heat of many Asian and Indian dishes. The leaves are usually associated with Asian food especially in Thai and Indian cuisine as well as being popular in Mexican, Spanish and Portuguese cooking. The spice people carry coriander as coriander leaf, coriander seeds ground and coriander seeds whole.

 

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Flavour Notes:

Coriander Leaf can also be referred to as Cilantro or Chinese Parsley. The leaves impart a fresh sweet lemony taste which counters the heat of many Asian and Indian dishes.

Culinary Notes:

Coriander Leaves are usually associated with Asian food especially in Thai and Indian cuisine as well as being popular in Mexican, Spanish and Portuguese cooking. Use 2 tablespoons of dried corinader leaves in-place of 1/4 cup fresh coriander.

Health Benefits:

Coriander, also known as cilantro, offers numerous health benefits. Packed with vitamins, minerals, and antioxidants, it supports overall well-being by aiding digestion, reducing inflammation, and promoting heart health. Coriander’s antimicrobial properties can help fight infections, while its potential to regulate blood sugar and lower cholesterol levels makes it beneficial for diabetes and heart disease prevention. Additionally, coriander aids detoxification, supports skin health, and boosts the immune system.

Ingredients:

100% dried Coriander Leaf

Ingredients:

Israel

other names or spelling:

Coriander leaves, coriander leaf, cilantro, Chinese Parsley, Japanese ParsleyCoriandrum sativumfresh coriander

How to use

  • For recipes that ask for fresh coriander, use 2 tablespoons of dried coriander for every 1/4 cup fresh
  • Sprinkle on top of dishes as a garnish
  • In Mexican cuisine use it in salsas with sour cream, chili, enchiladas or tacos
  • Use in stir-fries and curries
  • It goes well with avocado, coconut milk, cucumber, seafood, lemon and lime, chicken, fish, mayonnaise, pork, lamb and tomato

The Spice People FAQs

While coriander leaf has a unique flavour, it can sometimes be substituted with parsley or mint in certain dishes. However, the flavor profile may be different, so adjustments may be needed based on personal preference.

Coriander leaf should be stored in an airtight jar in a cool, dark place away from direct sunlight to maintain maximum flavour and freshness.

The amount of coriander leaf used in a recipe will vary depending on personal taste preferences and the specific dish being prepared. As a general guideline, start with a small amount and adjust to taste. Keep in mind that coriander leaf has a strong flavour, so a little can go a long way.

    The Spice People FAQs

    Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

    Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

    These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

    Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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    Proudly Australian owned – serving customers since 1997

    Copyright © 2023 The Spice People. All Rights Reserved.

    Country Flavours

    This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

    History & influences

    Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

    What is Malaysian cuisine

    As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

    Spiceology

    Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.