
Ethnicities that use this spice:
Middle Eastern, South and Southeast Asian, Caribbean, Mexican, Indian, Chinese, African, Mediterranean, Spanish, Greek, Latin American
Health Benefits:
Cilantro aids digestion and contains antibacterial and cholesterol lowering properties. The herb is also a rich source of vitamin C.
Overview:
The leaf of the young coriander plant, cilantro is often confused with flat leaf parsley, but the two flavors are very different. Cilantro has a unique pungent flavor that works well in avocado dishes (it’s that make it or break it ingredient for guacamole), lentils, salads, salsas, or cooked with any type of meat (especially fish and shrimp).
For best flavor, finely chop before adding to a recipe. Cilantro comes in batches. Some prefer to only cook with the leaves, but the entire plant is edible. Cilantro never overshadows other flavors in a recipe, but enhances other pronounced flavors in a dish allowing them to shine. Heat diminishes cilantro’s crisp flavor, so add uncooked cilantro to a dish at the end or as the last ingredient if you are going to cook it.
How to store it:
To make your cilantro last longer and ensure crisp taste, cut the ends of your cilantro batch as soon as you return from the grocery store. Place in a jar of water with plastic wrap or a plastic bag loosely draped over the top. Change water every two days. If stored in the fridge like this, the batch can last for a few weeks.
Short on time? Rinse the cilantro batch and place it in an air tight plastic bag with a little moisture left on it. It will last for about a week.
Where to get it:
Fresh cilantro can be found in most grocery stores or markets year round. Be sure you’re in fact purchasing cilantro and not flat leaf parsley, as the two look similar. Look for a bunch with medium green leaves that aren’t wilted.
Great cilantro recipes:
Eva Longoria’s Guacamole – My favorite guacamole recipe!
Skirt Steak with Cilantro Garlic Sauce
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