Cilantro

A unique lively flavoured herb with strong citrus undertones. Cilantro is also known as coriander and Chinese parsley. Cilantro has a very long history with evidence of use found in Neolithic archaeological sites. It is one of the most popular herbs worldwide, and is very popular in French, Indian, Thai, Mexican and Chinese cuisines.














​TASTE AND USES
Cilantro has a unique lively flavour with strong citrus undertones. With its delicate leaves it is often mistaken for parsley. However, because of its distinct scent, it easy to differentiate. Since the herb is so delicate its flavor is quickly diminished when heated so cilantro is most often enjoyed as a garnish or an ingredient in uncooked dishes such as salsa and guacamole.

KITCHEN TIPS
The true taste of cilantro is best enjoyed fresh, however, if it must be cooked add it at the end of the cooking process. Over cooking cilantro is not recommended as heat quickly dissipates the flavor. To use Forest Cove Farm cilantro wash and pat dry. If your recipe calls for it, mince the leaves and stem finely with a sharp kitchen knife. When substituting fresh herbs in a recipe calling for dry cilantro, one-part dry cilantro is equal to three parts fresh Forest Cove Farm cilantro.

​PAIRING:
*Cilantro pairs well with some of the ingredients suggested below:

• Vegetables: cabbage, carrot, cauliflower, corn, cucumber, eggplant, hominy, onion, potato, tomato and zucchini
• Seafood: catfish, clams, crab, halibut, mahi-mahi, mussels, red snapper, salmon, sea bass, scallop, shrimp, trout and tuna
• Meat and Poultry: chicken, lamb, pork and steak
• Soups and Sauces: bean soup, seafood stews, tomato sauce or soup and vegetable soup
• Dairy: cheese both strong and mellow, fried eggs, frittata, goat cheese, omelet and soufflé
• Legumes and Grains: black bean, couscous, lentil, pasta, risotto and white or brown rice
• Fruit and Dessert: avocado, dates, fig, lemon, mango, orange, peach and pineapple
• Herbs and Seasoning: cardamom, chives, cumin, curry powder, ginger, oregano, mint, parsley and thyme

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