Cilantro: A Most Delicious Herb

December 16th, 2007

Coriander leaves (also known as Cilantro in the United States), an essential ingredient in many Asian, Mexican and Indian dishes, are one of my all-time favourite herbs. From Vietnamese spring rolls and noodle soup to Mexican guacamole and salsas to Indian curries and chutneys, the versatility of these uniquely aromatic green leaves seems endless.

In addition to the leaves, the stems are delicate enough that they can also be used in their entirety. But be aware that cilantro is best used fresh or at the very end of cooking, as excessive heat greatly diminishes its flavor.

On my trip to the market today I picked up my usual supply (which I felt compelled to photograph), as I am planning to make an Indian meat curry for dinner. Because I enjoy its fragrance and taste so much, I use it generously in my cooking. I’ve even developed a curried tuna recipe that features cilantro, which is fast becoming one of my “signature” dishes!

Filed under: Herbs & Spices