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Description
Cilantro is the dried leaves of the herb, Coriandrum sativum, an
annual herb of the parsley family. Also known as Chinese
parsley, Cilantro has a distinctive green, waxy flavor. Cilantro
is the usual name for the leaf of the plant that is otherwise
identified as Coriander, and from which Coriander Seed is
obtained.
Uses
Used in salsas, chutneys, salads, dips, beans, and soups.
Cilantro is used in Asian, Mexican, Indian, Tex Mex, Caribbean,
and North African cuisines, and is used in seasoning blends such
as masala, curry, salsa, and recados.
Origins
Cilantro is believed to have been one of the earliest plantings
in North America, where the cilantro leaves, rather than the
seed, became more popular. Today, it is cultivated in the
Mediterranean region of Southern Europe, Mexico and the U.S.
Folklore
Cilantro is mentioned in the Medical Papyrus of Thebes written
in 1552 B.C. and is one of the plants which grew in the Hanging
Gardens of Babylon. Ancient Hebrews added Cilantro to an herb
mixture used in the ritual of Passover. Greek and Roman
physicians hailed its medicinal powers. The Coriandum sativum
herb is believed to have been one of the earliest plantings in
North America - dating back to 1670 in Massachusetts - and it
soon appeared in Latin America where the Cilantro leaves, rather
than the seed, became most popular. |
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