Cookbook:Cilantro
| Cilantro | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Cilantro is the fresh leafy part of the coriander plant. Particularly outside the USA, cilantro may go by other names including dhania, coriander leaves, Chinese parsley, or Mexican parsley.
Characteristics
editMuch like parsley, cilantro takes the form of bright green, feathery leaf bunches on long thin stalks.[1] It is very aromatic, pungent, and somewhat citrussy,[2] although a subset of the population has a genetic variation that makes them unpleasantly sensitive to cilantro's flavor.[1][3][4]
Selection and storage
editCilantro does not dry well, so it is best to purchase it fresh.[1][3] Look for bunches that are bright green and unwilted, with no slimy parts. It is best stored in the refrigerator or in a glass of water for up to a few days,[1] after which it will start to wilt and degrade.[3] To freeze cilantro, either blanch and drain the leaves or store them in oil.[1] Make sure to wash cilantro before use to remove any residual grit.[1]
Use
editFresh cilantro is an important ingredient in some Asian and South American cuisines.[1][5] Chopped cilantro is also used as a garnish on many cooked dishes, much in the way of parsley.[3][5] Cilantro should never itself be cooked as heat quickly destroys its delicate flavor.[2][3]
Substitution
editDepending on the desired use, a couple options exist as substitutions for cilantro. If you're after the flavor, culantro has a very similar aromatic profile.[1] If you're looking for a garnish, flat-leaf parsley looks very similar and can be used pretty much identically.
Recipes
editReferences
edit- ↑ a b c d e f g h "What Is Cilantro, and How Do You Use It?". The Spruce Eats. Retrieved 2024-03-27.
- ↑ a b Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d e Thaler, Maximus; Safferstein, Dayna (2014-09). A Curious Harvest: The Practical Art of Cooking Everything. Quarry Books. ISBN 978-1-59253-928-4.
{{cite book}}: Check date values in:|date=(help) - ↑ Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
- ↑ a b Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.