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Последние темы
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A B C D E F G H I J K L M N O P Q R S T V W Y | CORIANDER
- Кориандр
CORIANDER Both leaves and seeds are used. Leaves are used in salads, soups and curry sauces. The seeds are used for flavoring pastries and confections in about the same way as caraway seeds.
cilantro = coriander leaf = Chinese parsley = culantrillo = koyendoro = Mexican parsley = pak chee = yuen-sai = green coriander = coriander green
Cilantro leaves are used throughout the world as a fragrant herb. Hispanic cooks use it in salsas, Asians in stir-fries, and Indians in curries. The seeds (called coriander seeds), stems, and roots of the plant are also used. Cilantro doesn't cook very well, so always add it to hot dishes at the last minute. Don't confuse cilantro with Italian parsley, which looks just like it but isn't nearly as fragrant.
Substitutes: Italian parsley (If you like, add some mint or lemon juice or a dash of ground coriander.) OR equal parts parsley and mint OR parsley + dash lemon juice OR papalo (similar flavor, but more pungent) OR parsley + dash ground coriander OR celery leaves OR dill (especially in Thai seafood dishes) OR basil
coriander root = cilantro root
Thai recipes sometimes call for these roots, but they're hard to find in markets. The best source is to pull out a cilantro plant in your garden, or you can use cilantro stems instead. Substitutes: cilantro stems (use two stems for each root) |
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