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