Subject: Re: celantro
From: sisterjoe.aol.com (Sisterjoe)
Date: 14 Aug 1995 12:46:29 -0400
> What is celantro and how is it used and describe the taste please.
Cilantro is a parsley-like herb used in a lot of Indian and Central American cuisine. My own opinion of the taste is that you either love it or hate it -- there doesn't seem to be many people that just like it. I personally am in the I Hate It group -- to me, it tastes like soap. :-(
From: VMZ.prodigy.com (Tia Andrighetti)
celantro is wonderful and used to flavor salsa, pick up some fresh at a local market or co-op, use with tomatoes, on pizza, with spagetti or add to salad or stirfry
From: pxc.io.com (ldk)
>What is celantro and how is it used and describe the taste please.
Cilantro is also known as chinese parsley. It is the leaf of the coriander. I use it in mexican food, and like it particularly in chili and other tomato based sauces and salsas. It is a must in pico de gallo (spelling?). I don't think I can describe the taste, but a lot of people find the odor of fresh cilantro offensive. I just don't take too deep a sniff.
From: barbara.iadfw.net (Barbara Blanton)
I have found a great use for cilantro...Get that wonderful new shredded broccoli and make a dressing of wine vinegar, mayo, fresh chives, a little onion and cilantro plus salt and pepper to taste. People I have served it to just rave!
From: Stanley_Townsend.RedwoodFN.org (Stanley Townsend)
Celantro is also excellent in omlets.
From: itype.aol.com (Itype)
Cilantro is also known as Mexican parsley and tastes like a cross between marjoram and parsley. It can be used in salads, soups, stews. My favorite use is to rub it on chicken along with fresh ground pepper and roast slowly until well done. My family loves chicken prepared this way. Experiment and enjoy!
I know it as Chinese parsley and love to use it in an olive oil/balsamic vinegar / garlic dip for artichokes
From: JUAN <75267.3402.CompuServe.COM>
it tastes better than it smells when combined with chili and onions it is used in mexican recipes all the time, especially when used in exotic dishes you can use cominos (cumin) crushed fresh in the same way in mexican dishes these herbs liven an otherwise humdrum dish such beans try it you'll like it
cilantro is also called chinese parseley but most commonly as coriander.
coriander is an annual herb that is mostly used in indian (as in india), mexican, and oriental cuisines. it adds a slightly piquant flavour which is missed if isn't used (i know this sounds funny, but if you eat two similar dishes, i.e., chicken burrito...one with cilantro and one without, you will truly notice the difference).
in indian cuisine, the seed is used as well as the aerial sections of the herb. and i have found coriander seed to be viable even after 20 yrs!
From: nyts.news.dorsai.org (Bart Lidofsky)
: in indian cuisine, the seed is used as well as the aerial sections of the herb
: and i have found coriander seed to be viable even after 20 yrs!!
I have found cilantro/corriander to be something of an acquired taste. A good way to get acclimated is a corriander chutney, made from mixing finely chopped corriander with yoghurt, which is good with salad.
From: Cathy LeFevre <clefevre.tcd.net>
You didn't mention one of it's most common uses, salsa! Cilantro gives that special flavor to salsa that you will find in many authentic Mexican restaurants. I never make a batch of salsa without Cilantro.