Coriander / Cilantro
The
coriander seed is one of the oldest spices in the world. It has
been cultivated in Egypt for more than 3,500 years. In Ancient
Greece, it was used for medicinal purposes while the Romans used it
to preserve meats. The leaves of the plant, also called Chinese
parsley or cilantro, have a very unique, penetrating, strong scent
that is pleasing to many but that others feel tastes too strong.
Today, it is very prized in Latin America and even more so in
Asia.
Cilantro looks a lot like parsley. It has soft, flat, feathery
leaves and a tender stem that can grow to one metre in height.
Cilantro leaves have a very distinct aniseed taste and pungent
aroma.
The seeds of this herb are referred to as coriander and are very aromatic, sweet and reminiscent of orange zest.
The seeds of this herb are referred to as coriander and are very aromatic, sweet and reminiscent of orange zest.
- Like parsley and chervil, fresh coriander is used as a seasoning as well as a decorative garnish.
- In the Orient, particularly in Thailand, coriander is used in soups, salads, sauces and sandwiches.
- Use with discretion as it can be very surprising to the
uninitiated.
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Pork Loin with Coriander Pesto and Roasted Vegetables |
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Tuna Tartare |
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Asian Beef Noodle Soup With Coriander |
Coriander is available all year long in your METRO
supermarkets.
Fresh coriander is very fragile and will keep longer in the
refrigerator if its roots are kept in water, like a bouquet, and
its leaves covered with plastic. Fresh coriander can also be frozen
and used without thawing.