You might wonder why some cookbooks call for coriander in recipes and others ask for cilantro. Perhaps you are unsure why there are signs in the supermarket saying both cilantro and coriander. Are these two items the same thing? What is coriander and what is cilantro?

Cilantro is a versatile herb, which is part of the carrot family. It can be used fresh or dried and it tastes a little like citrus. Coriander is a spice rather than a herb. When cilantro is harvested and dried, it becomes coriander. The stem and leaves of the cilantro plant are used to make coriander.

For many years, cilantro has been used for cooking and baking; in fact, even the ancient Egyptians used it. There are Egyptian writings that mention coriander seeds and the seeds have also been found in ancient Egyptian tombs as well.

There are some stores that actually have what is called Mexican parsley and you will notice it looks like cilantro. This is actually the same herb and cilantro, Mexican parsley, and coriander seeds all come for the coriander plant. In Mexico, cilantro is an herb that is quite versatile within Mexican cooking and is often used much as parsley is in America cuisine.

Cilantro can be found in nearly any supermarket and will be in the produce section. You buy it in a bunch. You can tell the difference between parsley and cilantro by looking at the leaves and smelling it. Cilantro has a stronger, more pungent small and the leaves are wider than parsley leaves.

Cilantro is a herb, which is used, in a lot of different salsas, sauces, dips, and dressings. Some Chinese recipes use Chinese parsley, which is the same herb as cilantro. Cilantro is often added to Asian recipes and is very aromatic when used in salads. This herb is used in many different ethnic cuisines and complements many types of recipes. Likewise, coriander can be used in everything from stews to curries.

If you have brought a bunch of cilantro home, you need to rinse it and then shake off the excess water. Place it in a glass of water so only the stem is below the water level. Cover the leaves with a plastic bag to keep the tasty flavor. This is much better than drying the cilantro.

When you are ready to use the cilantro in a recipe, you can crush it with a pestle and mortar to release the flavor and aroma. Alternative you can use the leaves whole or roughly torn in salads. If you are cooking with cilantro, add it to the recipe near the end of the cooking time because its delicate nature does not do well when heated. Coriander and cilantro are versatile ingredients and if you are experimenting with flavorsome stews, curries, or other dishes, try adding a little to perk up the flavor of the dish.