The plant is coriander sativum. Also called coriander, cilantro and
chinese parsley. In the US at least the leaves and stems are called
cilantro. I assume that's the Spanish word. They're used heavily in
Mexican and Indian cooking. I'm not sure about other countries' cuisine
nor what it might be called in Hindi.
The seed is simply called coriander seed. Probably because coriander
seed was used in US cooking well before the rise of Mexican food in this
country which, I assume, brought in the use of the leaves and stems and
with it the word cilantro.
Although it looks like parsley there is no comparison in aroma and taste.
Chuck Norcutt
Andrew Fildes wrote:
>
> On 06/12/2005, at 9:03 PM, Moose wrote:
>
>
>>David Thatcher wrote:
>>
>>
>>
>>>ummm... coriander leaves, I think...
>>>
>>>
>>
>>Indeed. However, around here, folks are much more likely to know what
>>cilantro is than what coriander is.
>>
>>Just chopped up a bunch tonight. It'll be part of a great Tabouli
>>tomorrow.
>>
>>Moose
>
>
> Do you use that name for the seed as well?
> And I hope you're using flat leaf parsley for the tabouli - or dya
> have a weird name for that as well? :)
> AndrewF
>
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