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| − | {{spice}} | + | {{wikipedia::Cilantro|Cilantro}} |
| − | [[Image:Cilantro-alsterdrache.jpg|thumb|right|Cilantro.]]
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| − | '''Cilantro''' is the fresh leafy part of the [[Cookbook:Coriander|coriander]] plant. Particularly outside the USA, cilantro may go by other names including ''dhania'', ''coriander leaves'', ''Chinese parsley'' and ''Mexican parsley''.
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| − | Cilantro has a very different taste from coriander seeds (hence the different name). Cilantro tastes soapy to some people. This difference in perception of the flavor of the leaves may have a genetic cause.
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| − | Fresh cilantro is an important ingredient in [[Cookbook:Asian Cuisine|Asian cuisine]] and in [[Cookbook:Cuisine of Mexico|Mexican]] [[Cookbook:Salsa|Salsas]]. Chopped cilantro is also used as a garnish on cooked dishes such as [[Cookbook:Dal|dal]].
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| − | Cilantro should never itself be cooked as heat quickly destroys its delicate flavor. | |
| − | Dried cilantro has very little taste.
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| − | {{wikipedia|Coriander}}
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| − | [[hy:Եփութուխ:Համեմ]]
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