The History of Cilantro and its Culinary Uses
You might wonder why some recipes call for cilantro and others call for coriander. Maybe you have seen the two labels in the supermarket and are wondering what the difference is between these herbs. Cilantro and coriander actually come from the same plant. So, what is cilantro exactly and what is coriander?
Cilantro is a versatile herb, which is part of the carrot family. It can be used fresh or dried and it tastes a little like citrus. Coriander is a spice rather than a herb. When cilantro is harvested and dried, it becomes coriander. The stem and leaves of the cilantro plant are used to make coriander.
Cilantro has been used in cooking for many years and can be traced back to ancient Egyptian times. The history of cilantro also shows that it is mentioned in Sanskrit text as well as being found in ancient Egyptian tombs. The Bible Spanish conquistadores introduced cilantro to Mexico and Peru where it is now often paired with chili peppers in Mexican food recipes. Cilantro is believed to be an appetite stimulant and coriander seeds are thought to lower cholesterol levels. The history of cilantro extends to the present day, where it is becoming more popular as an ingredient in the United States, especially in the south and southwest.
Some stores sell Mexican parsley and this looks like cilantro. In fact, it is the same herb and coriander, Mexican parsley, and cilantro all come from the same plant. Cilantro is very versatile in Mexican cooking and Caribbean cooking, the same way as parsley is used in many American recipes.
Almost every supermarket sells cilantro and you will find it in the produce aisle. Cilantro is sold in bunches and is tied up like a parsley bunch. You can look at the leaves or smell them if you are not completely sure whether you have picked up parsley or cilantro. The smell of cilantro is very distinct and the leaves are wider than parsley leaves. Cilantro looks a bit like flat Italian parsley and is actually related.
The herb, cilantro, is used in many sauces, salsas, tasty dips, and in dressings as well. Even some Chinese recipes call for Chinese parsley, which is the very same herb as cilantro.
If you buy cilantro and bring it home, you should rinse it and shake off the excess water, then put it in a glass of water with just the stems below the water. Cover the leaves with a plastic bag. This is much better than drying the cilantro because it preserves the flavor and it will keep for about a week. If you live somewhere very hot, you can store the cilantro on the top shelf of the refrigerator.
When you are ready to add the cilantro to a recipe, you can crush the leaves with a pestle and mortar. This releases the flavors and aroma of this wonderful herb. If you are cooking with cilantro, add it towards the end because it is a delicate herb and cooking destroys its aroma and flavor.
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