The History of Cilantro and its Culinary Uses
By KC Kudra | August 12, 2008
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Perhaps you have wondered why certain cookbooks have you put coriander in salsa, while other cookbooks call for you to include cilantro. In addition, when you take a trip to your local grocery store, you see signs around that say coriander/cilantro. Therefore, you may be wondering if there is actually any different between them. Actually, there is not difference at all since coriander and cilantro come from the very same plant.
Cilantro is a versatile herb, which is part of the carrot family. It can be used fresh or dried and it tastes a little like citrus. Coriander is a spice rather than a herb. When cilantro is harvested and dried, it becomes coriander. The stem and leaves of the cilantro plant are used to make coriander.
For many years, cilantro has been used for cooking and baking; in fact, even the ancient Egyptians used it. There are Egyptian writings that mention coriander seeds and the seeds have also been found in ancient Egyptian tombs as well.
Some stores sell Mexican parsley and this looks like cilantro. In fact, it is the same herb and coriander, Mexican parsley, and cilantro all come from the same plant. Cilantro is very versatile in Mexican cooking and Caribbean cooking, the same way as parsley is used in many American recipes.
Cilantro can be found in nearly any supermarket and will be in the produce section. You buy it in a bunch. You can tell the difference between parsley and cilantro by looking at the leaves and smelling it. Cilantro has a stronger, more pungent small and the leaves are wider than parsley leaves.
Cilantro can be used in dips, dressings, salsas, and sauces. Some Chinese recipes use Chinese parsley, which is actually another name for cilantro. Coriander features in many Asian recipes and also everything from hearty stews to curries. It also complements many different meat and fish recipes.
If you purchase cilantro and bring it home, you should place it in a glass of water with only the stems left in the water. Then you can use a plastic bag to cover up the leaves. This helps to make sure that you keep the tasty flavor and it is much better than drying the cilantro.
When you are ready to add the cilantro to a recipe, you can crush the leaves with a pestle and mortar. This releases the flavors and aroma of this wonderful herb. If you are cooking with cilantro, add it towards the end because it is a delicate herb and cooking destroys its aroma and flavor.
Topics: Nutrition |
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