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Picking coriander (cilantro)
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| [Note Guidelines] Photographer's Note |
Coriander usually refers to the dried seeds of common cilantro and has a flavor more often associated with curries than with salsa. The confusion in the name probably stems from where it is grown and how it is used. When it comes from Asia or the middle east in the ground dried form it was referred to as a spice called coriander. However, the leaves are extensively used in Latin America and the Southwest and it is called cilantro.
The pungent leaves are called cilantro a basic ingredient in Latin American and Asian cooking. The range of flavors created by coriander is the whole dried seeds are nutty and warm, the powder intense, the leaf vibrant. Freshly cut cilantro has a wonderfully pungent fragrant and makes your cooking a joy. Oil that is extracted from the seed is used in the preparation of liqueurs and is a medicine for abdominal discomfort.
http://www.centralnewyorker.com/HousenYard/CilantroCoriander/CilantroCoriander.htm |
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| To trip: Field | tucancr |
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01-10 22:20 |
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