Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/18/84; site dartvax.UUCP
Path: utzoo!utcs!lsuc!pesnta!amdcad!decwrl!decvax!dartvax!andyb
From: andyb@dartvax.UUCP (Andy Behrens)
Newsgroups: net.cooks
Subject: Re: coriander
Message-ID: <2741@dartvax.UUCP>
Date: Wed, 6-Feb-85 12:46:22 EST
Article-I.D.: dartvax.2741
Posted: Wed Feb  6 12:46:22 1985
Date-Received: Thu, 7-Feb-85 23:12:35 EST
References: <320@vax2.fluke.UUCP> <3360@alice.UUCP> <1328@utah-gr.UUCP>
Organization: Dartmouth College, Hanover, NH
Lines: 16

In article <3360@alice.UUCP> ark@alice.UUCP (Andrew Koenig) writes:
>
> Fresh coriander is hard to find, but a good substitute is some stuff 
> called "Recaito" that comes in jars.

Recaito is made from mountain coriander (Recao), a relative of
coriander with a similar taste.  It is indispensable to Puerto Rican
cooking.  You'll find it in your local Puerto Rican market, possible in
the freezer.

					Andy Behrens

{astrovax,decvax,cornell,ihnp4,linus}!dartvax!andyb.UUCP
andyb@dartmouth.CSNET
andyb%dartmouth@csnet-relay.ARPA
RFD 1 Box 116, Union Village, Vt. 05043