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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams

A refreshing and vibrant yogurt dip made with fresh coriander leaves, green chilies, and roasted cumin. This simple raita is the perfect cooling side dish for spicy Indian meals like biryani, pulao, or kebabs.

Crispy, savory Bengali fritters made with fresh coriander leaves and a spiced chickpea flour batter. A perfect tea-time snack or a crunchy side for a traditional meal, ready in 30 minutes.

A vibrant and aromatic South Indian condiment made with fresh coriander leaves, coconut, and lentils. This versatile chutney is the perfect tangy and spicy accompaniment for idli, dosa, and rice.
If stored properly in a jar of water or wrapped in paper towels, it can last 7 to 10 days.
Yes, you can freeze them by chopping and placing them in ice cube trays with water or oil, though they will lose their crisp texture.
Fresh parsley is the best visual substitute, while a mix of parsley and mint can mimic the freshness. For some dishes, Thai basil may work.
This is due to a specific gene (OR6A2) that makes some people sensitive to the aldehyde chemicals found in the leaves.
Look for bright green leaves without any yellowing, wilting, or dark slimy spots. The stems should be firm.
Yes, in North America, 'cilantro' refers to the leaves and 'coriander' to the seeds. In many other regions, both are called coriander.
Submerge the bunch in a bowl of cold water, swish it around, let the dirt settle at the bottom, then lift the herb out and pat dry.
It is exceptionally high in Vitamin K and a good source of Vitamin A, Vitamin C, and potassium.
Absolutely. The stems are crunchy and packed with flavor; they are commonly used in Thai curry pastes and soup bases.
fresh coriander leaves is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 2.1 grams of protein, it's a nutritious addition to many dishes.
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