Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site utah-gr.UUCP Path: utzoo!watmath!clyde!cbosgd!ihnp4!houxm!vax135!cornell!uw-beaver!tektronix!decvax!genrad!mit-eddie!godot!harvard!seismo!cmcl2!philabs!pwa-b!utah-gr!thomas From: thomas@utah-gr.UUCP (Spencer W. Thomas) Newsgroups: net.cooks Subject: Re: coriander Message-ID: <1328@utah-gr.UUCP> Date: Sun, 3-Feb-85 17:15:54 EST Article-I.D.: utah-gr.1328 Posted: Sun Feb 3 17:15:54 1985 Date-Received: Fri, 8-Feb-85 01:52:13 EST References: <320@vax2.fluke.UUCP> <3360@alice.UUCP> Reply-To: thomas@utah-gr.UUCP (Spencer W. Thomas) Organization: Univ of Utah CS Dept Lines: 24 Summary: In article <3360@alice.UUCP> ark@alice.UUCP (Andrew Koenig) writes: > >Dried coriander is not a substitute for fresh coriander: >they taste completely different. Fresh coriander is hard >to find, but a good substitute is some stuff called "Recaito" >that comes in jars. 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". At least here in the west, it is a commonly available item in the produce department. It has flat leaves with scalloped edges and smells a little lemony (some forms of cress look similar, but have a peppery taste). It is an essential ingredient in Mexican cooking, including guacamole and fresh salsa. Dried coriander seed is also heavily used in Mexican cooking, but has a very different taste. Grind it and put it in chili-type dishes. It is also found in many "curry" mixtures. -- =Spencer ({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA) <<< "Ingvi is a louse!" >>>