HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Article Home -> Recipe Information All About Cilantro, published on 29 Jan 2007   Also known as coriander and Chinese parsley, cilantro is used both as a seasoning and garnish. The term cilantro refers to the leaves and stems of the coriander plant. Cilantro is an annual plant and is a member of the parsley family. Cilantro is native to the Mediterranean but has spread all over the world. Cilantro is believed to be one of the earliest herbs cultivated in North America. Today, California and Mexico are the main suppliers of cilantro.    Both the stems and leaves of cilantro can be used in raw and cooked dishes, but the flavor is best when it's added to cooked dishes at the last minute or sprinkled over foods as a garnish. The roots can be chopped and added to soups, stews and chowders for a more intense flavor.    Fresh cilantro doesn't keep as well as other herbs. Store cilantro in unwashed bunches in a plastic bag with the stems wrapped in moist paper towels. Alternately, place unwashed bunches in a pitcher or jar and add water to partially cover stems. Cover top with a plastic bag. Cilantro should last for about a week, covered and refrigerated, with fresh water added daily. Do not remove roots or rinse the leaves until just before ready to serve.    Coriander seeds are the fruit of the coriander plant. They are used in pickling, beverages, baked goods, spice blends and chutneys. They are widely used in India and the Middle East. Store coriander seeds in an airtight container in a cool, dark place. Keep the seeds whole until ready to use because their flavor fades very fast once crushed. Coriander seeds can also be roasted or toasted before crushing to intensify flavor. By Chef Jeff for www.recipequick.com . Related Articles •   Common Recipe Abbreviations •   Common Recipe Substitutions •   Quick Guide to Kohlrabi •   Quick Guide to Chocolate •   Quick Guide to Salt Related Recipes •   Bootleg Beans •   Christmas Cranberry-Pistachio Fudge •   Baked Stuffed Salmon •   Instant crust •   Jamaican Jerk Chicken •   Three Cheese Pizza •   Kingsville Punch •   Blue Cornbread •   Real Kool Cookies •   Outback SteakhouseŽ Ranch Salad Dressing •   Ravioli with Black Bean Salsa •   Bob Evan's Sausage Gravy •   Barbecued Green Beans •   Yorkshire Pudding •   Easy Breakfast Nacho Bake •   Coconut Dream Cake •   Low Fat Roast Duckling •   Chicken Cacciatore •   Spicy Black Bean Salsa •   Peach Cobbler

© 2006 - RecipeQuick.com - Contact Us