Cilantro and Coriander Storage

Cilantro is one of those herbs you either love or hate. It is a necessity for many Latin dishes, particularly salsa and ceviche, as well as Asian and Indian specialties. There arises a certain amount of confusion about cilantro, however, because it is called by different names in different areas. One thing is certain, you do not want to confuse cilantro with parsley!

Cilantro and Coriander Cooking Tips

• Cilantro leaves and coriander seeds are not interchangeable. They have completely different flavors and textures.
• Fresh cilantro leaves are preferable in all applications calling for cilantro leaves.
• Coriander seeds are generally toasted before being ground to bring out their full flavor.
• Coriander is a popular ingredient in Indian curries, particularly garam masala.
• Cilantro root may be used as a replacement for garlic. Wash roots thoroughly before mincing or crushing.
• When adding fresh cilantro to a hot dish, add at the last minute to get full benefit of the flavor.
• Parsley may be substituted for cilantro, but it will be a far milder cry from the original recipe intent.
• 1 teaspoon coriander seeds = 1 teaspoon ground coriander

More about Cilantro and Cilantro Recipes:

• Cilantro and Coriander Cooking Tips
• Cilantro and Coriander Storage and Selection
• What is cilantro? FAQ
• What is coriander? FAQ
• What is culantro? FAQ
• Cilantro Recipes
_{Cilantro Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.}

Cookbooks

•	The Herb Garden Cookbook
•	The Herbfarm Cookbook
•	Herb Mixtures & Spicy Blends
•	Herbs & Spices
•	More Cookbooks