Ingredient - Mauritius
Information about Coriander (cilantro)
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Coriander plant yields both a herb and a spice
fresh leaves, also known as Cilantro, look like Parsley,
but whilst it does belong to the parsley family "Apiaceae",
the taste and smell is altogether much more pungent and to many Western palates
an "acquired" taste.
ripened seeds on the other hand, have a warm aromatic and nutty character
and are a constituent of many spice mixes including curry powder.
it originated in the East, probably Asia Minor, it has been cultivated in the
Mediterranean region since the Ancient Egyptian times and has been grown and
used in Europe since the middle ages.
the leaves and the fruit (seeds) are common ingredients in many Eastern
and African cuisines, including Vietnamese, Thai, Indian, Chinese, Mauritian,
Arabic and other North African countries. It is also popular in many Latin
should be remembered, that the seeds, whether whole or ground, have a completely
different taste to the leaves and it is therefore not advisable to substitute
one for the other if the authentic flavour of the recipe is to be preserved.
will find recipes using this herb on both the Mauritius Cooking by
Country main page and in other sections of this web site. Use the search
facility to find them all.
by Country - Mauritius