Coriander (Cilantro)
Coriander is a versatile herb essential to global cuisines, particularly Thai, Mexican, and Indian. In Thailand, it is known for being used "entirely"—the roots for intense curry pastes, the stems for flavor, and the leaves for a fresh, aromatic finish.
Seasonality: Available year-round, but thrives best during the cool season (November – February). During this time, the leaves are larger, more vibrant, and the plant is less likely to bolt (flower), keeping the flavor sweet and fresh.
Flavor & Texture: The leaves have a fresh, citrusy, and slightly peppery taste. The roots and stems hold a deeper, more concentrated peppery and earthy aroma.
Primary uses:
The Roots (Raak Phak Chi): Pounded with garlic and pepper (The "Three Buddies") as a base for marinades and soups.
Garnishing: Chopped leaves are sprinkled over curries, stir-fries, and soups like Tom Yum.
Sauces: A key ingredient in Thai seafood dipping sauces and Mexican Salsas.
Benefits:
Detoxification: Known to help the body excrete heavy metals and toxins.
Digestive Aid: Helps reduce bloating and settles the stomach.
Rich in Antioxidants: Contains immune-boosting and anti-inflammatory properties.
Skin Health: High in Vitamin C and antifungal properties.
MakeWebEasy