Coriander leaves -Cilantro, Coriandrum sativum, cut and dried
- Coriander leaves are part of everyday Asian and Indian cuisine
- intensely fragrant & musky-lemon-like aroma
- refine soups, fish dishes, chutneys or poultry
- also means bug herb, bug dill, Chinese parsley, Cilantro
How do coriander leaves taste?
Coriander leaves have an intense fragrance and a musky, lemon-like aroma. They are becoming more and more fashionable in this country, especially since we have opened ourselves up to Asian cuisine. It is also an integral part of this kitchen. Primarily the Vietnamese and Thai cuisine uses Cilantro leaves very versatile. You can sprinkle it generously over almost all dishes, just like parsley.
How do you use Cilantro?
The Asian and the European Cuisine value Cilantro leaves, additionally in Europe, we value the seeds as a spice as well, and Thai cuisine even uses their roots to prepare fresh chili pastes.
Coriander leaves themselves are used to refining soups, fish dishes, chutneys, and poultry. However, you should add it at the end of the cooking time. Like almost all herbs, they lose their delicate aroma in intense heat.
They also flavor various Asian wok dishes, soups, and curry and can be combined with ginger, spring onions, chili, and also lemongrass.
They also use it in other regions of the world; for example, in Yemen, they use it to prepare a spice paste called Zhung.
Which herbs can I combine with cilantro leaves?
Cilantro leaves go well with the following herbs and spices: ginger, chili, parsley, garlic, chives, dill, basil, cardamom, cumin, mint.
Botany: cut coriander leaves
Coriander - Coriandrum sativum is an annual herb from the umbelliferous family and looks similar to parsley. It has a stature height of 1 meter and grows in Europe's temperate climate, but also in the tropical environment.
Storage of spices and herbs
Please put your spices and herbs in airtight containers (I prefer glasses because you can boil them out). Store them in a dark, dry, and cool place.
