The leaves of coriander (like fresh limes) became the subject of 'Delia-hype' in the early 1990s.
I'm unrepentant because attention was drawn to two very important ingredients. But here we are concerned not with the leaves but with the tiny beige-brown seeds, a magical spice that is said to have the flavour of roasted orange peel.
Since I have been using the leaves I have come to discern the connection between the two, even though they're at the same time different. Coriander seeds are important in curries, Middle Eastern and Greek dishes.
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