home > flavorings > herbs > Global herbs

 

Global Herbs

  

Chinese parsley

  

cilantro = coriander leaf = Chinese parsley = culantrillo = koyendoro = Mexican parsley = pak chee = yuen-sai = green coriander = coriander green  Pronunciation:  sih-LAN-troh  Notes:  Cilantro leaves are used throughout the world as a fragrant herb.  Hispanic cooks use it in salsas, Asians in stir-fries, and Indians in curries.  The seeds (called coriander seeds), stems, and roots of the plant are also used.  Cilantro doesn't cook very well, so always add it to hot dishes at the last minute.  Don't confuse cilantro with Italian parsley, which looks just like it but isn't nearly as fragrant.  Substitutes: Italian parsley (If you like, add some mint or lemon juice or a dash of ground coriander.) OR equal parts parsley and mint OR parsley + dash lemon juice OR papalo (similar flavor, but more pungent) OR parsley + dash ground coriander OR celery leaves OR dill (especially in Thai seafood dishes) OR basil 

coriander leaf

culantrillo

koyendoro

Mexican parsley

 

mint   Equivalents:   1 tablespoon fresh = 1 teaspoon dried   Notes:   Mint is used throughout the world to flavor everything from lamb to candy.  It's also a great garnish and breath freshener.   Spearmint is the variety you're most likely to encounter in markets, and it's the best choice for savory dishes.  Peppermint = brandy mint has a stronger flavor and is best suited to dessert recipes.  Used dried mint only in a pinch--it's not nearly as flavorful as fresh.  Substitutes:   fresh parsley + pinch of dried mint OR basil (especially in Thai cuisine) OR shiso  

pak chee

yuen-sai

 

Copyright 1996-2005  Lori Alden