(since 1999)



Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia


and other Publications

An extensive selection of free magazines and other publications




Also called fresh coriander or Chinese parsley, cilantro is well known for its refreshing lemony-ginger aroma with hints of sage. Cilantro has long been considered an acquired taste because if its penetrating odor and flavor. The bright green leaves are fan shaped with jagged edges. In addition to the leaves, the seed, known as coriander, is also used in cooking.

Culinary Uses
Best known for its addition to Mexican and Asian foods, cilantro has many applications across the epicurean spectrum. It is essential to Mexican salsas, Chinese dim sum, Indian curries and Thai cuisine. Mexicans combine cilantro, garlic, chilies and lime juice to create a marinade for fish, chicken and vegetables. It also pairs well with avocado, coconut milk, corn, cucumbers, seafood, legumes, lemons, and rice. Try using cilantro with the following herbs and spices: garlic, basil, chili, chives, dill, ginger, lemon grass, mint and parsley. Like basil, cilantro also turns black when cooked in an acid medium such as tomato sauce. It is used whole, shredded, chopped or minced in cooking. Cilantro bruises easy so handle with care. Because cilantro’s leaves are so delicate it does not dry well and is best used fresh.

Other Uses
Cilantro is used in potpourri for its strong scent. Some believe cilantro and its seed coriander made into a tonic will help digestion. Cilantro is also a good source of Vitamin A.

Wrapped loosely in plastic, cilantro will keep in the refrigerator for one week as long as the leaves are not wet. Rinse cilantro well before using as it may have soil or grit clinging to its leaves and steams.
Fla Dept of Agriculture




  Chemise to Collard Greens   |   Chemise, En Chemise   |   Cherries   |   Cherries, Dried   |   Chervil   |  Chestnuts   |   Chicken   |   Chicken, Frozen?   |   Chicken Skin   |   Chicory & Endive   |   Chiffon Cake   |   Chili Peppers   |   Chili Powder   |   Chitterlings   |   Chocolate   |   Chrysanthemum   |   Cicely, Sweet   |   Cider   |   Cider Vinegar   |   Cilantro   |   Cinnamon   |   Citrus Fruits   |   Clabber  |   Clams   |   Clarified Butter   |   Cleaning   |   Clingstone   |   Clove Pink   |   Cloves   |   Coconuts   |   Coffee   |   Collard Greens  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages