You say coriander, we say cilantro. Although it has two names, coriander is a single plant. Its leaves are known as cilantro, the seeds are called coriander.

The lacy, feathery foliage of coriander (cilantro) has an unique flavour � unmistakably piquant with an intense aroma. Also known as Chinese parsley, it is used extensively throughout the world wherever a distinctive fresh pungency is required. Fresh coriander looks similar to flat leaf parsley, but the flavour is completely different.

Coriander is a well-used flavour � in curries, dals and chutneys in India, in kebabs, meatballs and stir-fries in the Middle and Far East, and in salsas in South America.

While the leaves make an excellent garnish, the roots have a more intense flavour and the seeds are often used to flavour oils and vinegars. Coriander teams well with salads and select fruit too.