The coriander plant hosts our favorite herb: cilantro. Cilantro is the Spanish word for coriander, and it is called different names depending on where you're at. What is to some Chinese Parsley is to others "dhania." Confused yet? Don't be! All that matters is that coriander, coriander seed and cilantro all come from the same plant: coriander.
If cilantro tastes like soap to you, you likely have a genetic disposition that causes you to dislike it, and to you my friend, I hate to say I'm sorry. If you love cilantro, please read on.
This herb is an important flavor profile in Indian cuisine, it is the world's most used herb and it has just recently earned its place here in the United States. Often misunderstood, this herb is so much more than salsa and cilantro-lime chicken. The unique taste of this beautiful plant is great with summer dishes, veggie burgers, cocktails and pesto and so on. It also lends itself as a great base for a paste.
Use the root and about 1 inch of the stem portion attached to each root. Wash and chop finely before grinding with other ingredients.
We keep cilantro stocked in our pantry and use fresh cilantro as a finishing touch in most of our dishes because it accentuates the fresh components of a recipe and brings a particular aroma to anything.Cilantro paid well with all of our preoducts and creates an extra layer of flavor on anything you add it to. Below is our favorite "MODE recipe featuring cilantro:
Want to impress all of your friends at your next dinner shindig? Meet the Grilled Vindaloo Fire Skirt Steak Taco. Taking tacos where they’ve never been before, Vindaloo Fire Seasoning gets the party started. Bold, smoky flavor balanced with spicy notes ascend these bad boys to a another level. Simple recipe, yet so delicious.
Spicemode's Pantry features ingredients and spices that are either featured in or are complementary to Spicemode's signature cooking sauces + seasonings.
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