Perhaps you have wondered why certain cookbooks have you put coriander in salsa, while other cookbooks call for you to include cilantro. In addition, when you take a trip to your local grocery store, you see signs around that say coriander/cilantro. Therefore, you may be wondering if there is actually any different between them. Actually, there is not difference at all since coriander and cilantro come from the very same plant.
Cilantro is a versatile herb, which is part of the carrot family. It can be used fresh or dried and it tastes a little like citrus. Coriander is a spice rather than a herb. When cilantro is harvested and dried, it becomes coriander. The stem and leaves of the cilantro plant are used to make coriander.
For many years, cilantro has been used for cooking and baking; in fact, even the ancient Egyptians used it. There are Egyptian writings that mention coriander seeds and the seeds have also been found in ancient Egyptian tombs as well.
Some stores sell Mexican parsley and this resembles cilantro. It is actually the same herb because Mexican parsley, coriander, and cilantro all come from the coriander plant. Cilantro is widely used in Mexican and Caribbean cuisine, perhaps as much as parsley is used in American cuisine. Cilantro is becoming very popular as a cookery ingredient in western and southwestern parts of the United States.
Almost every supermarket sells cilantro and you will find it in the produce aisle. Cilantro is sold in bunches and is tied up like a parsley bunch. You can look at the leaves or smell them if you are not completely sure whether you have picked up parsley or cilantro. The smell of cilantro is very distinct and the leaves are wider than parsley leaves. Cilantro looks a bit like flat Italian parsley and is actually related.
Cilantro can be used in dips, dressings, salsas, and sauces. Some Chinese recipes use Chinese parsley, which is actually another name for cilantro. Coriander features in many Asian recipes and also everything from hearty stews to curries. It also complements many different meat and fish recipes.
If you have brought a bunch of cilantro home, you need to rinse it and then shake off the excess water. Place it in a glass of water so only the stem is below the water level. Cover the leaves with a plastic bag to keep the tasty flavor. This is much better than drying the cilantro.
When you are ready to add the cilantro to a recipe, you can crush the leaves with a pestle and mortar. This releases the flavors and aroma of this wonderful herb. If you are cooking with cilantro, add it towards the end because it is a delicate herb and cooking destroys its aroma and flavor.
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