Coriander, Cilantro, Chinese Parsley (Coriandrum sativum)

It has been used for thousands of years in Asia, the Middle East (previously mentioned in the twenty-first dynasty in Egypt), Europe and Central and South America; later and more explicit Biblical references. Essentially three parts of the coriander plant are used in Thai cooking: leaves, roots, seeds. Each has a unique flavor, character and use. The leaves are commonly used for decoration and in sauces and curries. The Thai seem to be the only people who use the roots in their cuisine. They are an equal part of an interesting marinade of garlic and black pepper, which coats fried chicken for gai tord. This coriander-root/garlic/black-pepper mixture is also used for fried meat balls (tord man neua) and in a pork/shrimp paste spread on bread and deep-fried (kanom pan nar moo). The seeds, mellet pak chee, bear no resemblance in flavor to the parent plant; usually only found in curry pastes, krung gaeng. Some people find the flavor of fresh coriander strange, but it is essential to Thai cuisine. If it is unavailable, parsley, mint or basil leaves may be substituted as garnish. For preparation, See Chapter 3, Fundamentals, Coriander.