Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site rochester.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxb!mhuxn!mhuxm!mhuxj!houxm!vax135!cornell!uw-beaver!tektronix!decvax!genrad!panda!talcott!harvard!seismo!rochester!gary From: gary@rochester.UUCP (Gary Cottrell) Newsgroups: net.cooks Subject: Re: coriander Message-ID: <6193@rochester.UUCP> Date: Tue, 5-Feb-85 18:36:31 EST Article-I.D.: rocheste.6193 Posted: Tue Feb 5 18:36:31 1985 Date-Received: Sat, 9-Feb-85 06:40:17 EST References: <320@vax2.fluke.UUCP> <3360@alice.UUCP> <1328@utah-gr.UUCP> Reply-To: gary@rochester.UUCP (Gary Cottrell) Organization: U. of Rochester, CS Dept. Lines: 12 Summary: In article <1328@utah-gr.UUCP> thomas@utah-gr.UUCP (Spencer W. Thomas) writes: > >Coriander comes in two forms: seed and leaf. I have never seen dried >leaf coriander. The leaf form is often called by other names, the most >common being "cilantro" and "chinese parsley". I have seen dried cilantro leaf sold. Fresh cilantro is also often used in real Indian cooking, which is not surprising since ground coriander is used so often. It definitely adds a unique taste. gary cottrell (allegra or seismo)!rochester!gary (UUCP) gary@rochester (ARPA)