Cilantro / Coriander

Cilantro / Coriander

An herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other. (Some countries refer to the cilantro as coriander, so any references to "fresh coriander" or "coriander leaves" refer to cilantro.)

Note: "Culantro" is an herb realted to cilantro that is widely used in dishes throughout the Caribbean, Latin America, and the Far East.

Ingredient
All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian cuisine. 

Season

available year-round

How to select: Easily confused with flat-leaf parsley in appearance, so be sure to sniff carefully. Look for a bunch with unwilted leaves in medium green. Found fresh year round in most markets.

How to store

Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days. Change water every 2 days. Or store in a plastic bag for a week.

How to prepare

Wash and pat dry before using, as the leaves attract sand.

Matches well with 

avocado, chicken, fish, ice cream, lamb, lentils, mayonnaise, peppers, pork, rice, salads, salsas, shellfish, tomatoes, yogurt

Oregano

Oregano

Description
Oregano is the dried leaves of the herbs Origanum vulgare or Lippia (Mexican). Both varieties have traditionally been harvested in the wild. The Mediterranean variety is closely related to marjoram and is very similar in physical appearance. "Oregano" means marjoram in Spanish, and although sometimes referred to as "wild marjoram," it is a different herb.

Uses

Mediterranean oregano, which gained its popularity after American troops returned from World War II, is found in much of Italian cuisine: pizza, spaghetti sauces and other tomato-based sauces. Mexican oregano is found in chili powders and adds flavor to chili con carne and other Mexican dishes.

Origins

Turkey is a principal supplier of oregano. It is stronger-flavored and more bitter than the Greek variety. The Mexican type has a distinctively different flavor which is less minty, more hay-like and less bitter than the other sources.

Folklore

The word oregano is Greek-derived, and translated means, "joy of the mountain". Oregano was popular in ancient Egypt and Greece as a flavoring for vegetables, wines, meats and fish.

Color

Light to dark green

Flavor & Aroma

Strongly aromatic; slightly bitter

Sensory Profile

Oregano is generally described as possessing a strongly aromatic, camphoraceous aroma and a slightly bitter, pungent flavor. This pungent flavor is composed of earthy/musty, green, hay and minty notes. The spice imparts a slightly astringent mouthfeel.

Parsley

Description

Parsley is the dried leaves of the hardy biennial herb Petroselinum crispum (family Umbelliferae). This is probably the most well-known and used herb in the United States, used extensively in garnishing foods as well as for flavoring of sauces, stews and stocks. Curly leaf parsley is best known for garnishing, while flat-leaf or Italian parsley is used in bouquets garni and other flavoring applications.

Uses

Parsley adds color, and thus visual appeal, to many foods. It is used in egg dishes, soups, stews, stocks and with other herbs to bring out their flavor. Parsley is popular in Middle Eastern cuisine and the spice blends of fines herbes, bouquet garni, and pestos.

Origins

The principal sources of parsley are the United States, Canada, Germany, Belgium, Hungary, Spain and France.

Folklore

Parsley was used to flavor and garnish food as early as the third century B.C. The name parsley comes from the Greek word petros, meaning "stone," because the plant was often found growing among rocks. In ancient times, wreaths were made with parsley and were worn to prevent intoxication. Parsley was brought to the New World by the colonists.

Color

Bright to moderately dark green, uniform

Flavor & Aroma

Clean, "green," vegetable

Sensory Profile
The flavor and aroma of parsley generally described as being green and vegetative in character

Spice and Herb Storage Tips

Spice and Herb Storage Tips

After purchasing fresh and flavorful spices and herbs from your grocery store, proper storage will prolong their freshness.
Here are some suggested storage and usage tips:


Whole spices and herbs maintain their freshness longer than ground ones.

Keep spices and herbs away from heat, moisture and direct sunlight.

Avoid storing spices and herbs over the stove, or near a window.

Spices and herbs will keep for a long time if they are stored in airtight bottles. The shelf life of properly stored spices and herbs is approximately 4 years for whole spices, 2-3 years for ground spices and 1-3 years for leafy herbs, depending on the herb.

Spices and herbs do not spoil but they do lose their strength. Old and weak seasonings will not deliver the taste they should.

There are three checks to use when verifying freshness--look, smell and taste. A visual check for color fading is a good indicator of flavor loss. Taste and smell your spices and herbs; if a fresh aroma or taste is not apparent, they need to be replaced.

Do not sprinkle spices and herbs directly from the bottle over a steaming pot. Steam introduced into the bottle will hasten the loss of flavor and aroma. Steam will also result in caking of contents.

Make sure your measuring spoon is completely dry when you dip it into the bottle. Moisture introduced into the bottle will also result in caking and flavor loss.

Members of the red pepper family, including paprika and chili powder, will retain their color and remain fresher when stored in the refrigerator.

Replace bottle lids tightly immediately after use.