Cooking with Cilantro Herb | Preparing Coriander

Cilantro (Coriandrum
sativum), also called Chinese parsley, is actually the
leaf grows on coriander plant. The seed (fruit) is a
type of spice known as coriander. The names coriander
and cilantro are often interchanged. In Britain, for
instance, the word coriander is commonly used. They are
distinguished by names of coriander leaf and coriander
seed. This may be misinterpreted in recipes at times and
both of them have extremely different tastes, even
though they complement each other.


How to Use

  • Cilantro is a superb add-on for Mexican delicacies,
    either in “salsa” or in small pieces to beef or any
    other meat filling in a burrito or taco.
  • Use cilantro in your salads. A small amount of
    cilantro will taste wonderful combined with the
    typical tomato and lettuce salad. Other
    salad types with cilantro include “cilantro slaw”
    and various mixes of greens.
  • Use cilantro in your green curry. The many kinds of
    curry powder or curry paste sold in Asian stores
    ingredients that go well with them. One good
    recommendation is cilantro with green curry paste
    and a bit of brown sugar. Give it a try over noodles
    or rice, with meat, vegetables and tofu.</span>

How to Buy / Choose

  • Pick unwilted, lively green bunches and stay away
    from those with yellow spots.</span>

How to Store Cilantro

Place cilantro stems in a jar or glass with water.
Always keep leaves dry, wrap loosely using a plastic
bag, and then refrigerate for as long as a
fortnight. Replace water every two to three days.


Until then,

Happy Cooking!

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