a dictionary of
common cooking herbs:
Also known as coriander and Chinese
parsley, this herb has a very distinct flavor that people either love or loathe.
Those in the latter camp have been known to describe itís taste as
"metallic" and "soapy," but its fans adore it for the
bright, bold zing it brings to dishes both cooked and raw. Itís a ubiquitous
ingredient in Latin American, Caribbean and southeast Asian cuisines. Not too
long ago cilantro was considered fairly exotic by American cooks; these days, itís
almost always available in supermarkets year-round.
classic uses: salsa, Thai green curry