Cilantro, also known as coriander, has a unique flavor that people either love or hate. Experienced cooks suggest using fresh cilantro in limited amounts to enhance its flavor. Some people may have allergies to cilantro, and substitutes like recao or culantro can be used in cooking.
Coriander is an herb that is also known by the names coriander, Arabian parsley and Chinese parsley. The leaves of the herb are specifically identified as coriander, not seeds or flower heads. Cilantro has a unique flavor that people seem to like or dislike, with no in-between, and some people have even described it as an acquired taste. The preference doesn’t seem to depend on a sophisticated palate; celebrity chef Julia Child once told an interviewer that, to her, cilantro tasted “dead,” and she’d rather throw it on the floor than eat it. People who love weed make different varieties of cilantro salad that include various main ingredients like tomatoes, beans, seafood, nuts, cucumbers, avocados, and roasted potatoes, among other ingredients.
Experienced cooks say that the flavor of cilantro can be enhanced by using only the fresh herb in cilantro salad and other dishes, and also by limiting the amount used. Others claim that the taste can be greatly reduced by mashing it before using in coriander salad and main courses. Still others, however, seek out cilantro specifically for its pungent flavor and include it in their recipes because it complements other strong ingredients, such as those frequently used in Mexican food and Asian cilantro salad.
Cooking with cilantro can be a treat if you like fresh herbs, but cooks should be aware of any allergies their guests may have. Some people are sensitive to certain herbs, including cilantro, and their allergies can manifest in a variety of ways. Their tongues may feel funny and start to tingle, they may break out in itchy hives, or they may suffer from stomach cramps and other gastrointestinal difficulties. A serious reaction could affect breathing and would require immediate medical help.
Cooks who prefer fresh cilantro but can’t get it sometimes substitute ingredients like recao or culantro, which is native to tropical climates, and rau ram, a cilantro grown in Vietnam. Another herb, papalo, can also be substituted, and some varieties come from Mexico and Bolivia. Cooking at home with cilantro and these other herbs doesn’t require trips to distant lands; many of these herbs can easily be grown in the home garden.
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