The Mudcat Café TM
Thread #30081   Message #392340
Posted By: Mrrzy
07-Feb-01 - 01:58 PM
Thread Name: BS: Salsa recipes
Subject: RE: BS: Salsa recipes
Cilantro is also called Chinese Parsley. You have to like it to stand it, it has one of those takes-it-all-over flavors you can't get around. In the Far East it is used as a garnish mostly, the way the French use parsley, and once it's sprinkled over anything (in my case) the whole thing has to be remade, you can't pick it off and eat what was under it. The first sentence I learned in Thai was NO CILANTRO PLEASE, the Thai (in the early 80's) put it in everything and it wasn't in any other food anywhere. HOWEVER I once liked a soup so much I asked the cook what was in it, and he said Cilantro, and I said No, because this is good, and he explained that if you COOK cilantro, the flavor that I can't stand goes away. I've never tested that theory otherwise. In the US, coriander is usually reserved for the seeds (the term, I mean), and cilantro for the leaves, but it is all the coriander plant. The term cilantro I think is likely to be Spanish for Coriander. Anybody know?