description
Both the leaves and roots of coriander are used in Burmese cooking. It imparts a distinctly strong flavour with an earthy taste. The Burmese word for coriander translates as ‘smelly plant’. But I love the smell of coriander as it adds a robust flavour to soups and salads. As it looses its flavour quickly when cooked, it is usually added just before serving or eaten raw in a salad/thote. Best kept in the fridge, first spray water on leaves and stem then wrap in a plastic bag.
substitutes
None
availability
Supermarkets, Asian stores
related recipes
Garnish for salads and curries
