Dried Coriander Leaves

Dried coriander leaves, also known as cilantro, offer a bright, citrusy flavor with hints of sage and a touch of peppery spice. Their delicate aroma is both fresh and herbal, reminiscent of a sunny garden. With a texture that's light and airy, these leaves are a staple in Middle Eastern, Indian, and Latin American cuisines, adding depth and complexity to dishes. Their unique ability to balance heat and acidity makes them invaluable in cooking.

Notes

Store dried coriander leaves in an airtight container away from light to preserve their flavor. They are more potent than fresh leaves, so use sparingly. Crush them lightly before use to release their essential oils.

Uses

Sprinkle over soups and stews just before serving.
Add to spice blends like garam masala or adobo.
Incorporate into homemade salsas or chutneys.
Use as a garnish for rice dishes and curries.
Infuse into oils or vinegars for a zesty flavor.

Replacements

Fresh coriander leaves (use more due to lower potency)
Flat-leaf parsley (for a milder flavor)
Dill (for a similar fresh, grassy note)

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