coriander/cilantro

description

Both the leaves and roots are used in Burmese cooking. It imparts a distinctly strong flavour with an earthy taste. As it looses its flavour quickly when cooked, it is usually added just before serving or eaten raw in a salad/thote. Best kept in the fridge, first spray water on leaves and stem then wrap in a plastic bag.

substitutes

None

availability

Supermarkets, Asian stores

related recipes

Garnish for salads and curries