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Cilantro — product description on

Alone cilantro love and add it everywhere, others hate it and in every possible way avoid dishes with its use. It’s all about the characteristic, specific aroma and bright taste of this spicy greens. In Russia, it was even called «bedbug«.

Now the Russians have changed their anger for mercy and, if they call cilantro otherwise, then only coriander.

Although it is so accepted to name the seeds of a plant, and everything else: the leaves, the stem and even the root — this is the real cilantro.

Alone cilantro love and add it everywhere, others hate it and in every possible way avoid dishes with its use. It’s all about the characteristic, specific aroma and bright taste of this spicy greens.

In Russia, it used to even called «klopovnik.»

Now the Russians have changed their anger for mercy and, if they call cilantro otherwise, then only coriander.

Although it is so accepted to name the seeds of a plant, and everything else: the leaves, the stem and even the root — this is the real cilantro.

Homeland cilantro — presumably Eastern Mediterranean, although now this plant can be found on all continents, except perhaps Antarctica.

In the wild, cilantro is widespread on Middle East and Southern Europe.

About it is known for more than one millennium.

For example, dry coriander seeds were found in Tutankhamun’s tomb.

The plant was cultivated in Greece in 2000 BC for the production of perfumes and specials. British colonists brought cilantro to North America in 1670.

Cilantro came to Russia most likely from the East, as evidenced by the old Russian name of the plant — “intestine«, Which has obvious Turkic and Persian roots. In Turkish, coriander is called “swine«, And in Farsi -«geshnesh«. Coriander is referred to as vegetable gardening in Russia in documents of the 18th century.

However, cilantro gained popularity with us only closer to the middle of the XIX century.

Cilantro leaves contain many vitamins, in particular vitamin C, provitamin A, riboflavin, calcium, magnesium, and other beneficial trace elements.

This spicy and spicy grass is one of the main components in the peoples’ kitchen. Central Asia, Southeast Asia and the Caucasus.

Cilantro is eaten just like that, wrapped in bread or pita bread, filled with cakes with it.

Add to soups, meat and vegetable dishes.

Stuff it with baked fish, rub together with fruits, berries and vegetables in sauces.

In most Georgian traditional recipes, cilantro plays an important role, and often it is prepared in such a way that only fragrant juice remains from the leaves, which makes a fresh and spicy “mood” of the whole dish.

The roots of cilantro, small and very fragrant, are a very common ingredient in Thai, Malay and Vietnamese cuisine.

There they are put into soups and added to curry paste.

Cilantro can be made pesto — almost the same recipe as traditional green basil pesto. Take a large bunch of cilantro weighing at least 100 g, cut the leaves (the stems are not needed here, they can be used in any meat vegetable or hot dishes, finely chopped). Chop the cilantro, put in the mortar, add a little garlic and nuts to taste — you can use pine or walnuts, salt and mash in mashed potatoes.

Continue to crush, gradually pouring in olive oil, to a paste.

Add grated cheese or cottage cheese, season with pepper and pesto is ready. It can be added to soups, seasoned with pasta — especially Chinese noodles and mixed with meat.

Dried seeds coriander, ground to powder, add to marinades and pastries.

The fresher the grinding, the brighter the flavor.

Open ground cilantro season — with June to early September, in a greenhouse it can grow year-round. Coriander Season — September.

Dry cilantro is sold in stores whole year.

When buying, stop your choice on fresh and strong bunches.

Do not buy greens sluggish and rotten, with yellow or almost black spots on the leaves.

For storage, cilantro can be dried or frozen. To freeze, for example, about finely chop the leaves and stems, spread on ice molds and cover with olive oil.

Such cubes can be used for pasta, risotto, hot dishes from potatoes or vegetable soups, mashed potatoes.

It seems impossible in recent years to find a more popular Kakaska summer meat dish. And this .

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