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    Kitchen Dictionary: cilantro

    Pronounced: sih-LAHN-troh

    cilantro

    An herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other. (Some countries refer to the cilantro as coriander, so any references to "fresh coriander" or "coriander leaves" refer to cilantro.) Note: "Culantro" is an herb realted to cilantro that is widely used in dishes throughout the Caribbean, Latin America, and the Far East.
    All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian cuisine.

    Ingredient

    Season: available year-round

    How to select: Easily confused with flat-leaf parsley in appearance, so be sure to sniff carefully. Look for a bunch with unwilted leaves in medium green. Found fresh year round in most markets.

    How to store: Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days. Change water every 2 days. Or store in a plastic bag for a week.

    How to prepare: Wash and pat dry before using, as the leaves attract sand.

    Matches well with: avocado, chicken, fish, ice cream, lamb, lentils, mayonnaise, peppers, pork, rice, salads, salsas, shellfish, tomatoes, yogurt

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    Nutrition Facts

    Calculated for 1 cup
    Amount Per Serving %DV
    Calories 0
    Calories from Fat 0 (20%)
    Total Fat 0.0g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 1mg 0%
    Potassium 20mg 0%
    Total Carbohydrate 0.1g 0%
    Dietary Fiber 0.1g 0%
    Sugars 0.1g
    Protein 0.1g 0%

    How is this calculated?

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