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Coriander is a double duty herb. Its seeds are knows as coriander and its leaves are known as cilantro. This distinct tasting herb is perfect for indoor and kitchen gardens. It resembles flat parsley in its appearance and is sometimes called Chinese parsley. With its refreshing, cooling taste, it is easy to see why cilantro is used with the spicy dishes so common to Latin cuisine.
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Cilantro is a common ingredient in Latin and Indian cuisine. To release more of the flavor from the coriander, roast the seeds in a dry, hot pan for a few minutes until you can smell the scent strongly. These seeds are ground in a mortar and pestle or herb grinder before use.
Our Favorite Cilantro Dip! A Must Try!!
Zucchini-Cilantro Dip
Ingredients:
2 medium zucchini, trimmed, grated
1/2 teaspoon sea salt
1 cup plain yogurt
3/4 cup sour cream
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 tsp. organic cilantro powder
2 large garlic cloves, minced
1 teaspoon ground cumin
Generous pinch of cayenne pepper
Pita bread, cut into triangles
Directions:
Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible.
Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.)
Transfer dip to serving bowl. Serve with cruditis and pita bread.
Makes about 2 1/2 cups.
Other Uses - Cilantro is used in potpourri for its strong scent. Some believe cilantro and its seed coriander made into a tonic will help digestion. Cilantro is also a good source of Vitamin A.
Storing - Wrapped loosely in plastic, cilantro will keep in the refrigerator for one week as long as the leaves are not wet. Rinse cilantro well before using as it may have soil or grit clinging to its leaves and steams.
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