Post by Jody on Sept 27, 2009 5:46:26 GMT -8
The cilantro leaves have a different taste from the coriander seeds, while both come from the same plant with citrus overtones.
The fresh leaves are an ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican salsas and guacamole. Chopped cilantro leaves are a garnish on cooked dishes such as dal and curries. As heat diminishes their flavor quickly, cilantro leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, cilantro leaves are used in large amounts and cooked until the flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.
The fresh leaves are an ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican salsas and guacamole. Chopped cilantro leaves are a garnish on cooked dishes such as dal and curries. As heat diminishes their flavor quickly, cilantro leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, cilantro leaves are used in large amounts and cooked until the flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.