Answers:
Corriander leaves.
Other Answers:
This is also referred to as Chinese Parsley and Coriander. It is actually the leaves (and stems) of the Coriander plant. Cilantro have a very pungent odor and is widely used within Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and contained by fact are related.
Indians christen green coriander.
Coriander (Coriandrum sativum), also commonly call cilantro, is an annual herb in the family unit Apiaceae.
Coriander is native to southwestern Asia west to north Africa. It is a soft, receding, foetid plant growing to 50 cm tall. The leaves are changeable in shape, broadly lobed at the floor of the plant, and slender and feathery greater on the flowering stems. The flowers are borne in small umbels, white or greatly pale pink, asymmetrical, beside the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.
The first name coriander derives from Latin coriandrum, which was first noted by Pliny. The Latin word derives within turn from Greek corys, a bedbug, plus -ander, "resembling", and refers to the supposed similarity of the scent of the crushed leaves to the distinctive odour of bedbugs (largely forgotten in this age of insecticides).
All parts of the plant are appetizing, but the fresh leaves and the dried seeds are the most commonly used within cooking. Coriander is commonly used in Middle Eastern, Mediterranean, South Asian, Latin American, Chinese, African and Southeast Asian cuisine.
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Leaves
The leaves are variously referred to as coriander leaves, cilantro (in the United States, from the Spanish mark for the plant), dhania (in the Indian subcontinent, and increasingly, in Britain), Chinese parsley or Mexican parsley. The leaves enjoy a very different essence from the seeds, similar to parsley but "juicier" and beside citrus-like notes. Some ancestors instead perceive an unpleasant "soapy" taste and/or a repute smell. This is believed to be a genetic trait, but has however to be fully researched.
The fresh leaves are an essential ingredient in tons Vietnamese foods, Asian chutneys and Mexican salsas and guacamole. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and lots curries, but should never themselves be cooked as heat destroys their neat flavour quickly.
Coriander leaves be formerly common within European cuisine but nearly disappeared before the modern interval. Today Europeans usually eat coriander leaves single in dishes that originate from foreign cuisines.
The fresh coriander herb is best stored in the refrigerator within airtight containers, after chopping off the roots. The leaves do not preserve well and should be eat quickly, as they lose their aroma when dried or frozen.
Source(s):
http://en.wikipedia.org/wiki/Cilantro
It's the leafy stuff that smells like a dirty feeble rag. I first taste it when I tried Vietanese noodles (Pho) and I hated it initially. Now I can't chomp through Pho or salsa without the smelly stuff...
I guess it's an acquire taste.
Source(s):
Personal experience...
IT IS AN HERB.
Coriander, a herb.
its an herb. I similar to it.
This member of the carrot ancestral is also referred to as Chinese Parsley and Coriander. It is actually the leaves (and stems) of the Coriander plant. Cilantro have a very pungent odor and is widely used within Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and contained by fact are related.
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