Re: [CH] culantro, not cilantro
Bob Batson (rcb@kc.rr.com)
Wed, 6 Jun 2001 14:57:21 -0500
At 9:40 PM -0700 6/5/01, Margaret Lauterbach <melauter@earthlink.net> wrote:
>I know some of the people on the chile-heads list use culantro (not
>cilantro). The leaves are spiny. Do you mince them, removing the spines,
>mince them not bothering about the spines, or use the leaves whole in
>cooked dishes, removing before serving as you would a bay leaf?
According to the book _Cornucopia II: A Source Book of Edible Plants_
by Stephen Facciola (ISBN 0-9628087-2-5), Culantro is Eryngium
foetidum while Cilantro is Coriandrum sativum. While the plants are
in different genuses (genera??), they both belong to the same plant
family - Apiaceae. For recipes using Culantro, look for the following
books. Sorry, nothing on culinary directions.
Chantiles, Vilma Liacouras. _The New York Ethnic Food Market Guide &
Cookbook_. 1984. Dodd, Mead & Co. New York.
DeWitt, Dave and Mary Jane Wilan. _Callaloo, Calypso, and Carnival:
The Cuisines of Trinidad and Tobago. 1993. The Crossing
Press. Freedom, California.
--
Bob Batson L 39 12 14 N 94 33 16 W
rcb@kc.rr.com Kansas City
TCS - Mystic Fire Priest USDA Zone 5
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Under the most controlled conditions, the experimental apparatus
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