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Coriander leaf =
cilantro (Americans) = Chinese parsley = koyendoro = Mexican parsley = pak chee (Thai) =
yuen-sai = green coriander = coriander green =
yuan sui (Cantonese) = xiangcai (Mandarin) = Nan
nan bin (Burmese)
Coriander is one of the oldest known
herbs in the word, and also one of the most popular.
Although a native of southern Europe, fresh
coriander has become an indispensable ingredient
throughout Asia and the Middle East, as well
as in Latin America.
Coriander takes its name from the
Greek koris, meaning a bug. The leaves of the plant
are supposed to give off a smell similar to that of
a room infested with bed bugs, yet the Chinese,
displaying a wicked sense of humor, call coriander "
fragrant leaves". When dry-fried, the seeds smell
rather like burnt orange, while the ground seeds
impart a warm, spicy aroma to food.
Coriander leaves are used throughout
the world as a fragrant herb. Hispanic cooks use it
in salsas, Asians in stir-fries, and Indians in
curries. Asian cooks use every part of the plant;
the stems are used for flavoring; the leaves in
stir-fries, soups and noodle dishes; and as a
garnish, the seeds for spice pastes and in curries.
Ground coriander is widely used, often in
combination with ground cumin. In Thailand, the
roots are used, too. Coriander doesn't cook very
well, so always add it to hot dishes at the last
minute.
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Mint
= Pak hom ho
(Chinese) = daun pudina (Indonesian) = Bai saranai
(Thai) = Hung que (Vietnamese)
Mint originated in the Mediterranean
region, but it spread rapidly throughout the world.
They are many types grown in Asia, but the most
commonly used is a tropical variety of
spearmint,
which has grey-green oval leaves, and it's the best
choice for savory dishes.
Peppermint = brandy mint has a stronger
flavor and is best suited to dessert recipes.
Mints has a fresh, stimulating aroma.
The Asian variety is much more strongly flavored
than most European types, and is slightly sweet
tasting, imparting a cool aftertaste.
Mint is an essential ingredient in
Vietnamese cooking, and it was they who introduced
it to the Thais. It s fresh flavor is enjoyed in
many salads, and in the delicious rice paper rolls
that go by the name of goi cuon. Thai cooks like to
add a handful of mint leaves just before serving
some of their soups and highly spiced dishes. As it
has such a dominant flavor, mint is seldom used with
other herbs.
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