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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)