Cooking with Cilantro

Cilantro's flavour is beautifully distinct

Cilantro is a wonderful herb that has been used in cuisine for thousands of years. Its odor and taste are quite distinct and produce a very "fresh" impact on the palate. Many people experience a "soapy" taste and prefer to omit cilantro from dishes due to its potency. It's kind of a 'love it or hate it' thing.

Did you know that Coriander and Cilantro both in fact refer to the exact same plant? In North American culture, Cilantro generally alludes to the leaves of the herb, while the fruits of the plant are called Coriander seeds. Heard of "Chinese Parsley"? Again, same thing 

Cilantro is rich in vitamin A and C, easily grown in pots and quite common in recipes around the world. The herb is especially popular in Indian, Mediterranean, Spanish and Latin American cuisine. Cilantro leaves are used fresh and are often added raw, as a garnish to the individual plate itself rather than as an ingredient to cooked. The heating process actually reduces the flavour of the plant, and therefore is not the preferred method of introduction.

Indian Curry sprinkled with chopped cilantro

The fresh taste of cilantro works very well with spicy foods. It helps to balance the heat of curries and chili pepper dishes. You don't need much to make an impact. Try experimenting with it the next time you cook. Think of a meal that is usually accompanied by hot sauce, and use cilantro as a garnish. We may have dropped the word "Peppers" from our name, but here at Sammy J's Grill & Bar, we certainly still know a thing or two about working with spicy foods!