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Cilantro Domestic Cut & Sifted

Cilantro Domestic Cut & Sifted

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per 1/4 Pound
Quantity:  
$5.60 
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per Pound
Quantity:  
$14.00 

Cilantro is the Spanish word for coriander, which explains why these two names are used interchangeably in certain parts of the world. This is the herb that lends the characteristic fresh taste to Mexican foods, most notably salsa.

Because the leaf contains compounds called aldehydes also found in soap, some people experience the herb as tasting "soapy." With continued exposure, however, this taste perception usually fades.

kosher certificate information
Coriandrum sativum

Cilantro Domestic Cut & Sifted

Cilantro (domestic), c/s

Scientific Name: Coriandrum Sativum
Origin: United States

AKA: Chinese Parsley, Coriander, Coriander cultive, Kotambri-beeja, Kusbara, Hu Sui, Dhanyaka, Dhana, Gemeiner coriander, Dhane, Dhano, Haveeja, Kishniz, Dhanyak, Dhania, Koriyun, Kothimbir, Nau-nau Kotimiri, Kustumbari, Kottamalli, Kushniz Kottampalari, Kottumbari, Kottmir

Parts Used: Oil, seeds and leaves

Active Compounds: Volatile oil contains borneol, coriandrol, camphor, p-cymene, geraniol, limonene, and alpha-pinenes; trans-tridec-2-enale is responsible for the distinctive aroma. The main fixed oils are linolenic acid, petroselinic acid, and oleic acid. Other components include the hydroxycoumarins scopoletin and umbelliferone.

Background: Cilantro seed (known as Coriander) has been found in the burial sites of ancient Egyptians and Chinese, who associated it with powers of immortality. It is found in many Peruvian dishes, and is still used as a bitter herb in Passover a tradition passed down from the ancient Hebrews.  The Romans included it in vinegars used to preserve meat. Pliny named it after a bedbug that emits an aroma similar to the herb. Coriander gained a reputation as an aphrodisiac in the tale The Thousand and One Arabian Nights. Today it is primarily used as a flavoring in liquors and foul-tasting medicines.

Description: A shiny, smooth green annual, Cilantro has slender, grooved stems with compound pinnate lower leaves and finely segmented upper leaves. Small white to red flowers grow in umbels from spring through late summer. Round, light brown seeds have ridges and are ¼ inch in length. Cut and hang the entire plant to dry as soon as the leaves turn brown, taking care to retain the seeds . The flavor and aroma of the seed improves with age. Harvest the leaves when immature for optimum flavor, as the dried leaves do not store well.

Safety: May sensitize nerves where tissue is damaged.

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For educational purposes only
This Cilantro information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

 


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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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