Description:
An herb with wide delicate lacy green leaves and a pungent flavour. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavours are very different and cannot be substituted for each other. (Some countries refer to the cilantro as coriander, so any references to "fresh coriander" or "coriander leaves" refer to cilantro.) Note: "Culantro" is an herb related to cilantro that is widely used in dishes throughout the Caribbean, Latin America, and the Far East.
How to select:
Easily confused with flat-leaf parsley in appearance, so be sure to sniff carefully. Look for a bunch with unwilted leaves in medium green. Found fresh year round in most markets.
Use:
The leaves of the coriander plant that are referred to as cilantro or Chinese parsley, emit a strong aroma and are popular spicy ingredient in Asian and Mexican cooking. Mexican salsa and fish dishes are common foods prepared with cilantro as an ingredient. The coriander root is also very popular in Asian dishes, especially when it is combined with other ingredients.
How to store:
Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days. Change water every 2 days. Or store in a plastic bag for a week
Health benefits:
Coriander is rich in various food elements. An analysis of coriander leaves shows them to contain moisture 86.3 per cent, protein 3.3 per cent, fat 0.6 per cent, minerals 2.3 per cent, fibre 1.2 per cent and carbohydrates 6.3 per cent per 100 grams. The mineral and vitamin contents include calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin and vitamin C. They also contain sodium, potassium and oxalic acid. Their calorific value is 44.
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