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What Is Cilantro?  
User currently offlineMetalinyoni From South Africa, joined Oct 2005, 269 posts, RR: 0
Posted (8 years 6 months 1 week 2 days 8 hours ago) and read 1106 times:

HI

I know this topic is a bit domestic and boring but I recently bought a cook book from the States and in it they refer to cilantro - what is this? At first I thought it was parsley (don't know why) but now I have a UK edition cookbook that also refers to cilantro and if it was parsley they would have said parsley.

can any one help?

 confused 


Actually from Zimbabwe but Admin have taken away that option in profile settings.
23 replies: All unread, jump to last
 
User currently offlineDeltaGator From United States of America, joined Sep 2005, 6341 posts, RR: 13
Reply 1, posted (8 years 6 months 1 week 2 days 8 hours ago) and read 1106 times:

It is kind of like parsley but has a much stronger taste. You can substitute parsley if you can't get cilantro. Try it before you dump it into a recipe as it tends to be a spice that folks love or hate but no in between.


"If you can't delight in the misery of others then you don't deserve to be a college football fan."
User currently offlineMetalInyoni From South Africa, joined Oct 2005, 269 posts, RR: 0
Reply 2, posted (8 years 6 months 1 week 2 days 8 hours ago) and read 1095 times:

Quoting DeltaGator (Reply 1):
It is kind of like parsley but has a much stronger taste.

Cheers mate - appreciate it.



Actually from Zimbabwe but Admin have taken away that option in profile settings.
User currently offlineAeroWesty From United States of America, joined Oct 2004, 20783 posts, RR: 62
Reply 3, posted (8 years 6 months 1 week 2 days 8 hours ago) and read 1095 times:

Cilantro aka coriander.

http://en.wikipedia.org/wiki/Cilantro



International Homo of Mystery
User currently offlineWeeksyUK From United Kingdom, joined Jun 2005, 19 posts, RR: 0
Reply 4, posted (8 years 6 months 1 week 2 days 8 hours ago) and read 1087 times:

In the UK Ciltrano is called Coriander (the fresh herb leaves not the dried seeds). Used in Indian and Thai food especially. It looks similar to flat leaf Parsley but tastes a lot different.

User currently offlineKROC From , joined Dec 1969, posts, RR:
Reply 5, posted (8 years 6 months 1 week 2 days 8 hours ago) and read 1087 times:

http://www.culinarycafe.com/Spices_Herbs/Cilantro.html

User currently offlinePROSA From United States of America, joined Oct 2001, 5644 posts, RR: 4
Reply 6, posted (8 years 6 months 1 week 2 days 7 hours ago) and read 1068 times:

Cilantro is essential for making guacamole. Regular parsley is not an adequate substitute.


"Let me think about it" = the coward's way of saying "no"
User currently offlineJohnKrist From Sweden, joined Jan 2005, 1400 posts, RR: 6
Reply 7, posted (8 years 6 months 1 week 8 hours ago) and read 1003 times:
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Cilantro is a vile herb, hate it.
I have never had any in Guacamole though, but in tomato salsa, my parents lived in Houston, and mom put cilantro in everything remotely close to mexican food, yuck.



5D Mark III, 7D, 17-40 F4 L, 70-200 F2.8 L IS, EF 1.4x II, EF 2x III, Metz 58-AF1
User currently offlineN229NW From United States of America, joined Sep 2004, 1970 posts, RR: 32
Reply 8, posted (8 years 6 months 1 week 8 hours ago) and read 1003 times:

Cilantro (coriander leaves) cannot be substituted with Parseley in Indian or Thai food either; it is a very distinct taste and yummmy.


It's people like you what cause unrest!
User currently offlinePROSA From United States of America, joined Oct 2001, 5644 posts, RR: 4
Reply 9, posted (8 years 6 months 1 week 7 hours ago) and read 986 times:

Quoting JohnKrist (Reply 7):
I have never had any in Guacamole though, but in tomato salsa, my parents lived in Houston, and mom put cilantro in everything remotely close to mexican food, yuck.

Cilantro's arguably more important in guacamole than in tomato salsa, as the generally stronger taste of the latter tends to drown out individual flavors such as that of the cilantro. Guacamole can be made strong too, with ample onion and garlic, but most people prefer a milder version in which the taste of the individual ingredients including the cilanto is distinct.



"Let me think about it" = the coward's way of saying "no"
User currently offlineYYZflyer From Canada, joined Feb 2006, 3644 posts, RR: 4
Reply 10, posted (8 years 6 months 1 week 7 hours ago) and read 980 times:

I don't know why but cilantro smells like catnip to me  Confused


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User currently offlineAR385 From Mexico, joined Nov 2003, 6454 posts, RR: 32
Reply 11, posted (8 years 6 months 1 week 4 hours ago) and read 965 times:
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Cilantro is basic in many Mexican foods, not Tex-Mex. Guacamole without it tastes bland to me. It's also used in soups (Pozole, Menudo) as a topping for all kinds of Tacos, in sauces etc. We put it almost everywhere. You have to make sure that you disinfect it, because it keeps bacteria very happy amongst its leaves.

Mexican food has a lot of Asian influence because during colonial times, the Spanish went to the Phillipines through Mexico, thus the Asian culinary influence in Mexican food.


User currently offlineTACAA320 From , joined Dec 1969, posts, RR:
Reply 12, posted (8 years 6 months 1 week 4 hours ago) and read 949 times:

In Spanish is "Culantro" [funny name]. Its very tasty...

"Cilantro - pronounced [sih-LAHN-troh]
This member of the carrot family is also referred to as Chinese Parsley and Coriander. It is actually the leaves (and stems) of the Coriander plant. Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related. "
http://www.gourmetsleuth.com/cilantro.htm


User currently offlineSlamClick From United States of America, joined exactly 11 years ago today! , 10062 posts, RR: 68
Reply 13, posted (8 years 6 months 1 week 3 hours ago) and read 939 times:

Quoting DeltaGator (Reply 1):
You can substitute parsley if you can't get cilantro.

Not in my house! If fact, not even in my time zone!

They taste absolutely nothing like each other. You might just as well substitute okra or carrot greens or quail feathers.

I think it is important to cut or tear as much of the stems off as possible (just like another well-known herb or so I'm told Smile) because they tend to be pretty bitter and actually have the parsley taste. If you grow your own you might as well stop using it when it goes to seed. (unlike another herb)

Finally, our local grocery stores and especially 'SuperMercados' offer both 'Chinese Parsley' and 'Cilantro' more or less side by side. They look quite similar but taste and smell are very different.



Happiness is not seeing another trite Ste. Maarten photo all week long.
User currently offlineTACAA320 From , joined Dec 1969, posts, RR:
Reply 14, posted (8 years 6 months 1 week 3 hours ago) and read 936 times:

Quoting SlamClick (Reply 13):
Finally, our local grocery stores and especially 'SuperMercados' offer both 'Chinese Parsley' and 'Cilantro' more or less side by side.



Quoting TACAA320 (Reply 12):
This member of the carrot family is also referred to as Chinese Parsley and Coriander.

Aren't they the same ?


User currently offlineSean1234 From United States of America, joined Aug 2000, 411 posts, RR: 0
Reply 15, posted (8 years 6 months 6 days 20 hours ago) and read 895 times:

Fresh cut cilantro tastes very good in a tomato based salsa.

User currently offlineCastleIsland From , joined Dec 1969, posts, RR:
Reply 16, posted (8 years 6 months 6 days 20 hours ago) and read 891 times:

Quoting SlamClick (Reply 13):
just like another well-known herb or so I'm told

Slammer, you cheeky bugger.  Wink

As for cilantro, I don't dig it very much. I much prefer coriander seeds ground up for my Indian dishes. As for guacomole, avocado, garlic and lime juice make a more than adequate substitute.


User currently offlineTACAA320 From , joined Dec 1969, posts, RR:
Reply 17, posted (8 years 6 months 6 days 5 hours ago) and read 851 times:

Cilantro is great for the Mexican "Pico de Gallo"...
"Ingredients:
1 bunch of cilantro
3 roma tomatoes
1/4 c. onion
1 serrano chile
2 ripe avacado
1 ripe mango

Rinse cilantro thoroughly. Roughly chop. Not too much. Remove any tough looking stems. Dice the tomato. Finely, chop onion. Red onion adds great color. Cut the serrano lengthwise and remove seeds. Chop, finely. Cut the avacado and mango into small cubes.

To keep the avacodo fresh and looking great squeeze fresh lime juice or orange juice over them and toss.

In a medium serving bowl make a bed of cilantro. Layer the tomatoes, onion, serrano, avacado and mango. Gently toss.

Pico de gallo is a wonderful way to dress up your tacos, fajitas, enchiladas, breakfast. Delicious and easy to make. If you don't like the heat don't add the chile.

Suggestions: Serve with turkey and dressing."

http://www.texasrollingpins.com/picodegallorecipe.html


User currently offlineSlamClick From United States of America, joined exactly 11 years ago today! , 10062 posts, RR: 68
Reply 18, posted (8 years 6 months 6 days 4 hours ago) and read 842 times:

Quoting TACAA320 (Reply 14):
Aren't they the same ?

According to my gardening book they are two names for the same plant. According to the produce managers at a couple of local chain grocery stores they are not. I was looking for our copy of Larousse Gastronomique to play off the tie but could not find it.

Having made the mistake at the store, all I can say is that if 'Chinese parsley' is in fact, cilantro, then someone at the store (on more than one occasion) had mistakenly placed some kind of regular but broader leafed parsley in the bin marked 'cilantro' and I didn't smell it before dropping it in the bag.



Happiness is not seeing another trite Ste. Maarten photo all week long.
User currently offlineTACAA320 From , joined Dec 1969, posts, RR:
Reply 19, posted (8 years 6 months 6 days 4 hours ago) and read 839 times:

Quoting SlamClick (Reply 18):
I was looking for our copy of Larousse Gastronomique to play off the tie but could not find it.

I´ll be waiting for the "DaVinci cilantro mystery" to be solved.  

[Edited 2006-05-22 19:35:23]

User currently offlineCarmenlu15 From Guatemala, joined Dec 2004, 4763 posts, RR: 30
Reply 20, posted (8 years 6 months 6 days 4 hours ago) and read 836 times:

This thread is making me hungry. One hour to go till lunch...

If we're on the mood for posting cilantro recipes, you may want to check out the green taco recipe I posted here: Official A.net Recipe Swap (by Max999 May 15 2006 in Non Aviation)  yummy 

Quoting TACAA320 (Reply 12):
In Spanish is "Culantro" [funny name].

I can think of a number of jokes... let's say I don't want to hijack the thread.  innocent 



Don't expect to see me around that much (if at all) -- the contact link should still work, though.
User currently offlineTACAA320 From , joined Dec 1969, posts, RR:
Reply 21, posted (8 years 6 months 6 days 4 hours ago) and read 832 times:

Quoting Carmenlu15 (Reply 20):
I can think of a number of jokes...

We are two right now, thinking about the same "thing".


User currently offlineCheco77 From Peru, joined Oct 2004, 1345 posts, RR: 8
Reply 22, posted (8 years 6 months 6 days 4 hours ago) and read 827 times:

Quoting TACAA320 (Reply 21):
We are two right now, thinking about the same "thing".

I am thinking in the same thing you two are thinking! Cool!

Adam



Czech Boeing lover living in Lima
User currently offlineTACAA320 From , joined Dec 1969, posts, RR:
Reply 23, posted (8 years 6 months 6 days 3 hours ago) and read 822 times:

Quoting Checo77 (Reply 22):

Then we are three!!!!!!


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