Detention Essay on Cilantro
Cilantro - pronounced [sih-LAHN-troh]
This member of the carrot family is also referred to as Chinese Parsley and Coriander. It is actually the leaves (and stems) of the Coriander plant. Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related.
Coriander grows wild in South East Europe and had been cultivated in Egypt, India and China for thousands of years. It is mentioned in Sanskrit text and the Bible Spanish conquistadors introduced it to Mexico and Peru where it now commonly paired with chilies in the local cuisine. It has since become very popular in the Southwest and Western part of the United States as well as in most metropolitan areas. An interesting note is that people of European decent frequently are reviled by the smell of cilantro. It has not gained in popularity in Europe as it has in many other parts of the world.
Coriander is believed to be named after "koris", the Greek word for "bedbug" as it was said they both emitted a similar odor. The Chinese used the herb in love potions believing it provided immortality. Coriander is one of the herbs thought to have aphrodisiac qualities. The book of The Arabian nights tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander. That book is over 1000 years old so the history of coriander as an aphrodisiac dates back far into history. Cilantro was also know to be used as an "appetite" stimulant.
Coriander is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices. A poultice of Coriander seed can be applied externally to relieve painful joints and rheumatism. Once source said the seeds can be mixed with violets for a remedy for a hangover.
The essential oils of the cilantro leaves contain antibacterial properties and can be used as a fungicide. Coriander seeds is considered to have cholesterol lowering properties.
Recipes using cilantro:
Ten Minute Lobster Salad
Ingredients:
One pre-grilled lobster tail, chilled and
chunked
½ cup minced red onion
Fresh cilantro to taste
½ avocado, sliced
One medium tomato, chunked
Juice from one lime
Salt to taste
1 teaspoon olive oil
Mix ingredients in a large bowl. Chill and serve
GRILLED FISH WITH CILANTRO CHUTNEY
IN BANANA LEAVES
Active time: 30 min Start to finish: 30 min
For chutney
1 (1- by 1 1/2-inch) piece fresh ginger, peeled
5 garlic cloves
1 fresh hot green chile such as jalapeño or serrano, trimmed
1/2 cup chopped fresh coconut (see how to crack and peel fresh coconut)
3 cups fresh cilantro sprigs
1/3 cup fresh mint leaves
1/4 cup white-wine vinegar
1 teaspoon sugar
1/4 teaspoon salt, or to taste
For fish
1 (1-lb) package frozen banana leaves, thawed
6 (6-oz) pieces white fish fillet (1 inch thick) such as wahoo, cod, or halibut
Special equipment: kitchen string
Prepare grill.
Make chutney: Finely chop ginger, garlic, chile, and coconut in a food processor. Add cilantro and mint and process until
chopped. Add vinegar, sugar, and salt and blend chutney well.
Prepare fish: Cut banana leaves into 6 sheets (12 by 10 inches each). Arrange in a stack with a short side nearest you.
Season fillets on both sides with salt and pepper. Spread 1 slightly rounded tablespoon cilantro chutney on top of a fillet, then
invert onto center of a banana leaf, arranging fillet crosswise. Spread another slightly rounded tablespoon of chutney on top of
fish. Fold bottom edge of leaf over fish and fold in sides over fish, then fold package away from you, enclosing fish. Tie package
(in both directions) with a 24-inch piece of kitchen string. Repeat with remaining fillets, chutney, and banana leaves.
Grill fish, turning over once, until cooked through, 8 to 10 minutes (untie 1 package to check doneness). Cut string before serving
and transfer packages to 6 plates. The banana leaves are inedible, but we think they make a nice presentation.
This member of the carrot family is also referred to as Chinese Parsley and Coriander. It is actually the leaves (and stems) of the Coriander plant. Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related.
Coriander grows wild in South East Europe and had been cultivated in Egypt, India and China for thousands of years. It is mentioned in Sanskrit text and the Bible Spanish conquistadors introduced it to Mexico and Peru where it now commonly paired with chilies in the local cuisine. It has since become very popular in the Southwest and Western part of the United States as well as in most metropolitan areas. An interesting note is that people of European decent frequently are reviled by the smell of cilantro. It has not gained in popularity in Europe as it has in many other parts of the world.
Coriander is believed to be named after "koris", the Greek word for "bedbug" as it was said they both emitted a similar odor. The Chinese used the herb in love potions believing it provided immortality. Coriander is one of the herbs thought to have aphrodisiac qualities. The book of The Arabian nights tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander. That book is over 1000 years old so the history of coriander as an aphrodisiac dates back far into history. Cilantro was also know to be used as an "appetite" stimulant.
Coriander is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices. A poultice of Coriander seed can be applied externally to relieve painful joints and rheumatism. Once source said the seeds can be mixed with violets for a remedy for a hangover.
The essential oils of the cilantro leaves contain antibacterial properties and can be used as a fungicide. Coriander seeds is considered to have cholesterol lowering properties.
Recipes using cilantro:
Ten Minute Lobster Salad
Ingredients:
One pre-grilled lobster tail, chilled and
chunked
½ cup minced red onion
Fresh cilantro to taste
½ avocado, sliced
One medium tomato, chunked
Juice from one lime
Salt to taste
1 teaspoon olive oil
Mix ingredients in a large bowl. Chill and serve
GRILLED FISH WITH CILANTRO CHUTNEY
IN BANANA LEAVES
Active time: 30 min Start to finish: 30 min
For chutney
1 (1- by 1 1/2-inch) piece fresh ginger, peeled
5 garlic cloves
1 fresh hot green chile such as jalapeño or serrano, trimmed
1/2 cup chopped fresh coconut (see how to crack and peel fresh coconut)
3 cups fresh cilantro sprigs
1/3 cup fresh mint leaves
1/4 cup white-wine vinegar
1 teaspoon sugar
1/4 teaspoon salt, or to taste
For fish
1 (1-lb) package frozen banana leaves, thawed
6 (6-oz) pieces white fish fillet (1 inch thick) such as wahoo, cod, or halibut
Special equipment: kitchen string
Prepare grill.
Make chutney: Finely chop ginger, garlic, chile, and coconut in a food processor. Add cilantro and mint and process until
chopped. Add vinegar, sugar, and salt and blend chutney well.
Prepare fish: Cut banana leaves into 6 sheets (12 by 10 inches each). Arrange in a stack with a short side nearest you.
Season fillets on both sides with salt and pepper. Spread 1 slightly rounded tablespoon cilantro chutney on top of a fillet, then
invert onto center of a banana leaf, arranging fillet crosswise. Spread another slightly rounded tablespoon of chutney on top of
fish. Fold bottom edge of leaf over fish and fold in sides over fish, then fold package away from you, enclosing fish. Tie package
(in both directions) with a 24-inch piece of kitchen string. Repeat with remaining fillets, chutney, and banana leaves.
Grill fish, turning over once, until cooked through, 8 to 10 minutes (untie 1 package to check doneness). Cut string before serving
and transfer packages to 6 plates. The banana leaves are inedible, but we think they make a nice presentation.