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Coriander; Culinary uses
The leaves, with olive oil, make a delicious addition to simply-cooked pasta; their flavour being instantly recognised by anybody used to holidaying in Greece or Turkey. The seeds, with their orangy flavour, are used in cakes and in the making of chutneys; as well as being a necessary requirement in Garam Masala. See Garam Masala. See 'Coriander, The Leaves'; ' Coriander, The seeds', 'Coriander, Medicinal uses'
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