Chef Ranveer Brar says coriander stems add more flavour than leaves

Chef Ranveer Brar recommends using coriander stems instead of leaves for cooking to get a longer-lasting flavour.

Coriander stems provide a robust, enduring flavour that enhances dishes like soups and traditional broths.

Finely chopping coriander stems ensures a deeper aromatic profile throughout the meal.

According to Chef Brar, flavour from leaves fades quickly, while flavour from stems lingers.