Cilantro is the Spanish word for Coriander.
Consequently, these two words are interchangeable.
Cilantro is Coriander and Coriander is Cilantro.
Additionally, it is also referred to as Chinese parsley.
Cilantro leaves are used as a herb favoured in Spanish, Latin American, Oriental, Thai, Indian, African, European and Mediterranean cuisine.
Cilantro seeds are used as spice especially for pickling vegetables and in the making of European sausages.
The fresh leaves and seeds of are utilized in cooking Indian curries, chutneys, dhals, garam masalas, Mexican salsa and guacamole and German sausages.
All parts of the plant are edible, but the fresh leaves and the dried seeds, which have a lemony, citrus like flavour, are the parts most traditionally used in cooking.
My company has coriander in two types, which includes coriander in whole and in ground format.
In addition to Coriander, there are other spices in convenient sizes, as shown below.
This is just not a pretty picture, the spices are selected and are deemed the best quality spices in the world.
Coriander can be used in thousands of recipes around the world, however, in this website, we have mentioned the ingredient coriander, in the following recipes.
Whether fresh or ground, coriander loses its flavour if stored over a period of time or cooked excessively.
Therefore it is best to add to your dish during the final stages of cooking.
Consequently, it is advisable that you utilize it within a short period of time.
Please Note: Salt is used as an ingredient in many recipes from all over the world, however, in this website, we have mentioned the ingredient salt, in the following recipes