Dried coriander leaves (Coriandrum sativum, also known as vegetable coriander) have little to no characteristic aroma of fresh coriander. Use in cooking: The taste of dried coriander leaves is not comparable to the taste of fresh, raw leaves. But if you don’t have fresh coriander on hand, then dried leaves can be used as a good alternative. Dried coriander leaves are used to flavor soups, sauces, chutneys, dips and pastes, as well as cooked vegetables such as potatoes or pumpkin. They are also suitable for use in curries, rice noodle dishes, and adding to potato, chickpea and lentil dishes. Because The aroma of coriander leaves disappears very quickly; fresh leaves are usually added to dishes shortly before serving. Coriander leaves are very popular in Asian cooking. Therefore, in some countries, coriander is also called Asian parsley. First of all, Thai and Vietnamese cooking cannot be imagined without fresh coriander leaves. In Europe, coriander seeds are better known. They are also used in Indian and partly Arabic cooking.
