Fresh coriander leaves

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Fresh coriander leaves

Description :

The leaves are variously referred to as coriander leaves, Chinese parsley, cilantro. Culantro is a cilantro "copycat," but locals are very adamant that it is a different plant from "foreign" cilantro.

The leaves have a different taste from the seeds, with citrus overtones. Some perceive an unpleasant "soapy" taste or a rank smell and avoid the leaves. The flavors have also been compared to those of the stink bug, and similar chemical groups are involved. Belief that aversion is genetically determined may arise from the known genetic variation in taste perception of the synthetic chemical phenylthiocarbamide; however, no specific link has been established between coriander and a bitter taste perception gene.

The fresh leaves are an ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican dishes, particularly in salsa and guacamole and as a garnish. Chopped coriander leaves are a garnish on cooked dishes such as dal and curries. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.

Fresh coriander leaves, known as kinza in Russian, are often used in salads in Russia and other CIS countries.