Cilantro is a common ingredient in salsa and Mexican dishes but
did you know it dates as far back as the ancient Egyptians?
Coriander seeds which stem from the same plant as cilantro have
been found in Egyptian tombs and writings involving coriander
can be seen in Sanskrit which dates from around 1500 BC.
Cilantro is a versatile herb that is is commonly used in salsas,
dips, dressings and sauces. This aromatic, citrus flavored herb
is a member of the carrot family and can be used dried or fresh.
The seeds from this herb are harvested and dried and are known
as coriander. The green stems and leaves are the herb known as
cilantro.
Cilantro is sometimes sold in the grocery store as something
else and if you can't find it in your supermarket try looking
for Mexican parsley. Since cilantro is commonly used in Mexico
and Mexican cooking, it is often called Mexican parsley but it
is good in other types of cooking as well and you can even find
Chinese recipes calling for Chinese parsley which is the same as
cilantro.
When looking for cilantro in your supermarket look for nice
fresh bunches much like bunches of parsley. In fact, you will
probably find it right next to the parsley in the produce
section. Don't purchase the parsley by mistake though because it
is not the same thing! You can easily tell the difference
between cilantro and parsley by inspecting at the leaves and
smelling the herb. The leaves of cilantro are wider than parsley
and cilantros scent is very aromatic.
Cooking with fresh cilantro is a great way to make gourmet foods
and the longer you keep your bunch of cilantro fresh the better!
When you bring cilantro home from the supermarket put the bunch
in a glass of water like a bouquet with only the stems
submerged. Loosely cover the green leaves with a plastic bag
which will help keep your cilantro fresh.
When cooking with cilantro, remember, it is best when you crush
the tender leaves with a mortar and pestle. This helps to
release the full bodied flavor. Always add the cilantro towards
the end of cooking. The delicate nature of cilantro does not
hold up to heat so waiting until the very end will insure the
best taste from the versatile and aromatic herb.
About the author:
Lee Dobbins writes for
Online Gourmet
Foods where you can learn more about gourmet eating.
