How to use herbs and spices in cooking!

Step 8 Cilantro & coriander.

When I say cilantro, I am referring to the leaves of the plant.
When I say coriander, I am referring to the seeds, which are typically ground.

I know we Americans look at this a little different than the rest of the world, so it's best to clarify up front.

Cilantro is one of the most pungent of herbs - citrus-y and bold to some, soap and metallic to others. I personally don't care for it as much as other herbs, but I will put it in salsas, tortilla soup, curries, etc. I think it can do a really good job of balancing the sweet flavors of onion and tomato, for example.

Keep in mind that cilantro can get bitter very quickly if overcooked (go to Qdoba and eat their rice to get a taste of that.) so add it right at the end of cooking or keep it raw.

Coriander is one of my most favorite spices. I use it to make my curry powder. When combined with dried oregano and rubbed into porkchops, it's heavenly. It has a strong citrus flavor, and it's a bit peppery.

I use it in Indian, Cuban and Mexican cooking the most.

Comments

[evilkillermonkey10]

What kind of Indian dishes do you make? Just curious because my parents are Indians.