In our homes, we’ve seen our elders cutting vegetables, and we’ve done it ourselves, too. But did you know that there are still many items you’ve been using for years in your cooking, but might be tossing out the most important part? One of the most common examples is coriander. Yes, the same coriander we add to enhance the taste of our food—and often ask vendors for free! Ranveer Brar explains why we should never throw away coriander stems. Read on to find out more!
Ranveer Brar Reveals The Secret Of Coriander Stems
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Taking to his social media handle, Ranveer Brar revealed the importance of coriander stems. The video begins with the chef saying, “Jo dhaniya ki dandi fek ta hai na woh mera kabhi dost nahi ho sakta.” He revealed that 80% of the taste of coriander is in the stems and the remaining 20% is in the leaves. Ranveer also added that this doesn’t mean leaves are just for show.
According to the chef, the stems have a strong, woody flavour, whereas the leaves have a floral flavour. When you’re cooking, you must understand when to add the stems and when to add the leaves.
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When To Use Coriander Stems?
After explaining which part of coriander has which flavour, Ranveer Brar revealed where to use each part. In the video, he mentioned that if you’re cooking a non-veg dish, you should add coriander stems, or in any other dish that will take 2 to 3 hours, use the stems. However, if you’re cooking a dish that will take only 15–20 minutes or just want to top a dish with coriander, use the leaves.
Coriander is one of the most commonly used ingredients in our kitchens. Over the years, we’ve used it not just as fresh leaves, but also in the form of seeds, powders, and masalas.
Next time, when you’re adding coriander to your dish, make sure you know if you should add the stems too!
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Cover Image Courtesy: Instagram/ @ranveer.brar & Canva Pro/ Ramya