Description
Profile: Cilantro is the Spanish word for coriander, which is why the two names are sometimes used interchangeably. This herb is used in many Mexican dishes, most notably salsa.
Details:
Because the leaf contains aldehydes, like soap, some people describe the herb as "soapy." Eventually, this taste perception fades.
Cilantro is a carrot family member native to southern Europe and western Asia. The plant is an annual culinary herb elsewhere.
The feathery foliage is aromatic but not pleasant. The fresh herb is sometimes called fetid. The dried herb has a much milder flavor and aroma. While some find the fresh herb “soapy” due to the high saponin content, the dried herb is green, fresh, and citrusy.
Dry cilantro is used in salads, vegetable casseroles, and bean dishes. The dried herb is also used to make a digestive tea.
| Ingredients: | Dried Birdseye Chiles. |
| Shelf Life: | 2 Years. |
| Basic Prep: | Ready to add to any recipe as directed as no preparation is required. |
| Product Style: | cut & sifted. |
| Cuisine: | American, Asian, Caribbean, Mexican, Thai. |
| Country of Origin: | United States |
| Handling / Storage: | Store in a sealed container in a cool, dark cabinet. |
| Allergen Information: | None Specified. |
| Dietary Preferences: | All Natural, Gluten-Free, Kosher Parve, Non-GMO. |
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