airmax 95 Cooking with Cilantro and Coriander Fres

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Cilantro and coriander are staples in many recipes originating in Latin American or Mexico as well as in Asia and India. It is a pleasantly sweet herb and has lemony overtone.
Jill Norman. Herbs & Spices: The Cook's Reference. BK Adult Publishing, NY 2002. 336 pages.
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Cilantro and Coriander Cooking TipsDon't confuse cilantro and coriander because they are not interchangeable.Coriander seeds should be toasted before being ground.Crushed and minced cilantro root can be used in place of garlic.Fresh cilantro should be added at the last minute to hot dishes.There is a flavor difference between cilantro and parsley as the cilantro is stronger in taste.
Cilantro and Coriander are commonly eaten in Middle Eastern, Mediterranean Indian, South Asian, Latin American, Chinese, African, Southeast Asian and Mexican foods. Coriander seed is used in Indian curries and after being roasted is eaten as a snack. Outside of Asia, ground coriander seed is used in Germany and South Africa in sausage-making and in Russian and Central Europe as an occasional ingredient in rye bread instead of caraway seeds. The roots of the plant are used in some Asian cuisine and Thai dishes.
Cilantro and Coriander is an annual herb with leaves broadly lobed at the base of the plant and can grow to twenty inches tall. It is a member of the carrot family and is botanically known as Coriandrum sativum. The plant and leaves are called cilantro while the seeds, which are used as a spice [link widoczny dla zalogowanych], are called coriander. The leaves may also be called Mexican parsley and Chinese parsley. All parts of the plant are edible but the most commonly used are the fresh leaves and dried seeds.
Cilantro and Coriander Plants
Cilantro and coriander plants are native to Southwestern Asia west to North Africa. Evidence of its use has been found going back to Neolithic times. It was also found in the tomb of Tutankhamun which indicates that it was cultivated by the ancient Egyptians. There is mention of it in the Bible in Exodus 16:31 and it was grown in Greece during the second millennium. Cilantro and coriander were brought to North America in 1670 and were probably the first spice used by colonizers.
Cilantro and Coriander Storage Tips
Biblography:
Cilantro and Coriander will retain their flavor if stored properly. It should not be washed until ready to use. The fresh cilantro should be placed in a container of water and covered with a plastic bag and refrigerated immediately. Leaves can be then cut off as needed. The water should be changed every few days and it should last up to a week with continuous refrigeration. Cilantro can also be dried and frozen but should be used within six months to retain the flavor.
Tony Hill. The Contemporary Encylopedia of Herbs and Spices: Seasoning for the Global Kitchen. Wiley Publishing, NJ, 2004. 432 pages.</
The seeds are treated differently. They should be kept in a sealed container away from heat and light and ground when ready to use however the flavor may diminish in as little six months and should be used within the year of purchase.
There are many dishes that are enhanced by the flavor of cilantro and coriander. Used in cooking chicken [link widoczny dla zalogowanych], beef and lamb stews [link widoczny dla zalogowanych], soups, marinades and vegetables can add a touch of the ethnic to ordinary foods. In addition, the herb and spice can be used to reduce the amount of salt usually called for in recipes.
Cilantro and Coriander Uses in Cooking
Cilantro and Coriander History