A delicate herb found in almost every vegetable garden in Sri Lanka Coriander has been a staple in Sri Lankan cuisine for centuries. Traditionally both the Coriander seeds and leaves have been utilized as a stimulant and spice or for its medicinal properties against upset stomachs, nausea, bacterial infections and more.

As a spice coriander seeds are known for containing a rather spicy citrus flavour, when used in culinary prospects the seeds are first roasted and ground into a fine powder to use in broth-based dishes and is an essential ingredient in Sri Lanka Curry powder.

Coriander is certainly a chef's delight as the entire plant from leaves to stems are edible and filled with a tangy citrus smell making it an excellent addition to curries or salads and it is a very common sight to see torn Coriander leaves being utilized as a garnish in almost any high-end restaurant around the world.