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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)
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