Lastly, it should be noted that also Latin American cuisine makes much use of them. Roasting or frying, much practised in India and Sri Lanka, enhances the flavour. They are less enjoyed in Malaysia and Indonesia. In both plants, the root has a similar flavour than the leaves, and its flavour turns out to tolerate boiling or simmering much better. These similarities have motivated names like Indian or Chinese parsley for coriander leaves.
Arabic cooking makes use of both coriander leaves and fruits.
Further, optional ingredients are cumin , lemon juice and olive oil. Several recipes name caraway as an ingredient, but I am not sure that this is not a translation error. All components are processed to a thick paste. Zhoug may be used as a relish, bread dip or condiment. Being confronted with coriander leaves for the first time, most Westerners find their taste unbearable.