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Cilantro | Kitchen TipsCOOKING WITH CILANTROEven though they come from the same plant, cilantro and coriander are not inter-changeable in cooking. The first dish I tasted with cilantro was so overpowering (too much cilantro tastes like soap) that it took years for me to venture cooking with it. Cilantro, with its citrus, somewhat piney green taste, goes well with more food than you’d think. Just don’t use a heavy hand with it. Stews, salads, corn, marinades, sauces, grains, soups, fish and potatoes all benefit from a sprinkling of this leaf. The root is used in Thai and Asian cooking, finely grated and added to foods. Coriander seeds tastes lemonier and less piney. Ground into curries or sprinkled onto root vegetables and vegetable dishes, coriander lends a slightly spicy taste. Today we’re concentrating on the leaf and not the seed portion. If possible, add cilantro toward the end of cooking time for the best flavor, as the leaves lose their character somewhat with heat. Many spicy dishes use Cilantro late in the cooking process.
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