About the Vegetable :Cilantro is one of the popular Mediterranean herb, which commonly recognized as leaf-coriander in Asia. It is widely employed in savory dishes in almost all parts of the world. The herb contains many notable plant derived chemical compounds that are known to have disease preventing and health-promoting properties. Coriander is quite similar to dill in utility terms since its leaves as well as seeds can be used in cuisine.Cilantro herb is native to Mediterranean, and Asia Minor (Turkey) regions. It is perennial plant but grown as an annual which requires well-draining fertile soil supplemented with warm summer climates to flourish. The plant reaches about 1 to 2 feet in height and features dark green, hairless, soft leaves that vary in shape; broad-lobed near the base, and slender and feathery higher up near its flowering stems. The leaves and stem possess slightly citrus flavour. The plant bears umbels of small white or light pink flowers in midsummer, followed by round-oval shaped aromatic seeds.
Scientific / Binomial name : Coriandrum sativum
Popularly Known as :Cilantro, Dhane sag, Hara Dhania, Kottambiri Soppu, Kottamalli, Kothimeera
Usage :
Cilantro (coriander) leaves has been used in preparation of many popular dishes in Asian and east European cuisine since ancient times. When added in combination with other household herbs and spices, it enhances flavor and taste of vegetable, chicken, fish and meat dishes.
The herb has also been used in the preparation of soups, and sauces. Popular Mediterranean cilantro pesto uses fresh cilantro, red pepper, garlic cloves, olive oil, pumpkin seeds with few drops of lemon juie, is a great addition on pasta, in sandwiches or as a marinade to fish, poultry...etc dishes.
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