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Cilantro (aka coriander leaves, Chinese parsley, and sometimes culantro) has a potent citrus-sage flavor often found in Chinese, Mexican, Portuguese, Latin American & South Asian dishes.
While a lot of people love the flavor of cilantro, some (perhaps due to genetics) find that their taste buds interpret it differently: as unpleasantly “soapy.”
This bulk cilantro is fine-dining restaurant quality, so it is fresher and higher quality than the fresh herbs found in most grocery stores.
Cilantro should be stored wrapped in paper towels in a zip top bag in the warmest part of your fridge (usually near the light).
For long term storage of cilantro, lightly coat the leaves with plain olive oil and freeze them. Freezing will preserve cilantro’s flavor, but make it limp and very fragile, so it should only be used in soups and salsas where texture isn’t important.
Roughly three days fresh, several months frozen.
RECIPES & TIPS
Cooking can damage cilantro’s fresh flavor, so it is often used raw in salads, ceviche, and salsas or added just before serving to hot dishes like soups, enchiladas, and stews. Some recipes cook cilantro, but use large amounts so that the resulting dish still has a lot of flavor.
Flavors cilantro pairs well with include: avocado, fresh mint, parsley, basil, chives, seafood, chicken, chile peppers, yogurt, shellfish, ginger, citrus fruit, shrimp, tomato, pork, rice, lamb and lentils.