Its white and purplish flowers are very aromatic, just like the leaves and seeds.
Because they have a milder flavor, coriander flower petals are widely used in cuisines around the world.
They’re great for decorating salads and vegetable creams. If the dish already includes coriander—like guacamole—the flower adds a nice touch and rounds out the experience.
With a light anise-like taste and a slightly acidic note, it offers a complex mix of salty, bitter, and even spicy sensations that evolve on the palate.
It pairs perfectly with salads and as a garnish for meat and fish dishes—even in marinades.
