Coriander stems: Chef Ranveer Brar says don’t throw them away. The celebrity chef and MasterChef India judge shared a video on Instagram on July 14 explaining that the real flavour of coriander lies in its stems, not just the leaves. According to him, leaves provide a fleeting taste, while stems offer a robust, enduring flavour perfect for soups and traditional broths. “When you want that coriander taste in a soup, don’t just use the leaves; the flavour from the leaves fades quickly, whereas the flavour from the coriander stems lingers and persists,” he said in the clip. By finely chopping coriander stems, you ensure a deeper aromatic profile throughout the meal.
Coriander, known as dhaniya in Hindi, is a staple in Indian cooking, adding freshness and a light citrus note that balances spiciness. However, many people discard the stems, thinking they are useless. Chef Ranveer encourages a zero-waste approach, highlighting that coriander stems enhance dishes like broths and Chinese-style soups with outstanding flavour. This simple tip can transform your cooking, making every dish more flavourful.
Beyond culinary use, coriander offers health benefits. According to the Cleveland Clinic, it may help lower blood sugars, fight infections, and support heart, brain, skin, and digestive health, thanks to its rich antioxidant content. Using coriander stems not only boosts taste but also adds nutritional value.
In summary, don’t waste coriander stems. Chef Ranveer Brar’s advice is clear: embrace the stems for lasting flavour in your cooking. This small change can elevate your meals and reduce kitchen waste, making it a smart choice for any home chef.
