Cilantro also goes by the name coriander, which makes sense because cilantro is the plant that grows the fruit we call coriander seed. The plant is actually a member of the parsley/carrot family and it grows prodigiously throughout Asia, Europe, and Africa. (Yet, somehow it’s nearly impossible to grow at home.)
One reason some people find the taste of coriander soapy may be partially due to the presence of a particular gene that affects the development of certain olfactory receptors. Scientists are still figuring out the details, but there is a strong evidence to suggest that the dislike for this otherwise innocent and enchanting herb is hereditary. However, geneticists suggest that more likely than not your dislike is simply due to personal taste since this gene only displays itself in less than 10% of the population.
Dried cilantro can be used in numerous applications such as marinades, vinaigrettes, rubs, or as a garnish. We love to add it to homemade chile pastes that work as the base for chile con carne.
|Recommended Applications||Cilantro is a fantastic to any spicy dish, salsa, or soup. For a pop of color, use as garnish that also tastes great. Try mixing this Cilantro with rice and lime juice for a quick and easy way to spice up rice.|
|Basic Preparation||No preparation required, ready to use as is.|
|Cuisine||American, Asian, Caribbean, Indian, Latin American, Mexican, Vietnamese|
|Taste & Aroma||Bitter or Astringent, Sweet|
|Shelf Life||2 Years|
|Handling / Storage||To be stored in a dry, cool place.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||Egypt|
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