The coriander in the kitchenUsed both as an aromatic herb and spice, coriander has a lemony and musky taste, a little peppered with the scent of sage and orange zest. It goes well with cabbage, pulses, raw vegetables (carrots) sauces of white meat and fish, but also meats such as roasts, sausages, mutton, veal, and game.
It can also be put in some cakes such as gingerbread, but also crumbles, pies, pastries. Coriander is found in the composition of gin and chartreuse.
It is used in India in the composition of curries and garam massala. Coriander seeds are often mixed with cumin seeds in the Middle East.