Cilantro is also known as coriander and Chinese parsley. Cilantro has a very long history with evidence of use found in Neolithic archaeological sites. It is one of the most popular herbs world-wide, and is very popular in Indian, Thai, Mexican, Chinese, and French cuisines.
Taste and Uses
Cilantro has a unique lively flavor with strong citrus undertones. The leaves are very delicate and often mistaken for parsley, however, its distinct scent makes it easy to differentiate. Since the herb is so delicate its flavor is quickly diminished when heated, so cilantro is most often enjoyed as a garnish or an ingredient in uncooked dishes such as salsa and guacamole.
The true taste of cilantro is best enjoyed fresh, however, if it must be cooked add it at the end of the cooking process. Overcooking cilantro is not recommended as heat quickly dissipates the flavor. To use North Shore Living® Cilantro snip what you need from the root ball, wash and pat dry. If your recipe calls for it, mince the leaves and stem finely with a sharp kitchen knife. When substituting fresh herbs in a recipe calling for dry, one part dry is equal to three parts North Shore Living®. Try one of our recipes or simply pair it with some of the ingredients suggested below:
- Vegetables: cabbage, carrot, cauliflower, corn, cucumber, eggplant, hominy, jicama, okra, onion, potato, tomato, zucchini
- Seafood: catfish, clams, crab, halibut, mahi mahi, mussels, red snapper, salmon, sea bass, scallop, shrimp, tilapia, trout, tuna
- Meat and Poultry: chicken, game hen, lamb, pork, steak
- Soups and Sauces: bean soup, creamy soup or sauce, seafood stews, tomato sauce or soup, vegetable soup
- Dairy: cheese (both strong and mellow), fried eggs, frittata, goat cheese, omelet, soufflé
- Legumes and Grains: black bean, cannellini bean, couscous, lentil, pasta, risotto, white or brown rice
- Fruit and Dessert: avocado, cranberry, dates, fig, lemon, lime, mango, orange, peach, pineapple, plantain
- Herbs and Seasoning: cardamom, chile powder, chives, cumin, curry powder, ginger, oregano, mint, parsley, tarragon, thyme
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