What is cilantro? About the ingredient cilantro. Including 1,893 recipes with cilantro, nutrition data, photos, and where to find it.
The leaves are variously referred to as coriander leaves , Chinese parsley , cilantro (in America, from the Spanish for the plant).
The leaves have a different taste from the seeds, with citrus overtones. Some perceive an unpleasant "soapy" taste or a rank smell and avoid the leaves. The flavours have also been compared to those of the stink bug, and similar chemical groups are involved (aldehydes).
The fresh leaves are an ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican dishes, particularly in salsa and guacamole and as a garnish.
Chopped coriander leaves are a garnish on cooked dishes such as dal and curries. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish immediately before serving.
The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored. It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Ground coriander seed loses flavor quickly in storage and is best ground fresh.
Coriander roots have a deeper, more intense flavor than the leaves. They are used in a variety of Asian cuisines. They are commonly used in Thai dishes, including soups and curry pastes.
Cilantro is usually found in the produce section or aisle of the grocery store or supermarket.
Cilantro is a member of the Vegetables and Vegetable Products USDA nutritional food group.
|British (UK) term:||Cilantro|
|en français:||feuilles de coriandre|
|en español:||hojas de cilantro|
There are 2006 recipes that contain this ingredient.
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