Cilantro (dried herbs)
Cilantro, aka coriander, was introduced to Europe by the Romans. In Russia, it was first cultivated by the agronomist Andrei Bolotov, but it was widely spread thanks to the culinary preferences of Count Pyotr Apraksin. Dried coriander is so fragrant that it can eclipse a bouquet of any spices in the kitchen. In this form, cilantro is an excellent base for tinctures used in inflammatory diseases of the oral cavity and tonsillitis. But her main calling is to complement oriental dishes - lobio, kebabs, kharcho, jangelovhats, dolma. Its specific spicy taste with characteristic notes of bitterness requires careful dosing. But without it, the dishes lose their vibrant oriental flavor.
Basics of sauces, soups, sauces, salads, marinades, meat dishes, vegetables, side dishes.
Pronounced spicy, with a sharp bitterness
Nutrition value on 100 gr.
- Proteins (g / 100g)… 22,0
Fats (g / 100g)… 5,0
Carbohydrates (g / 100g)… 52,0
Energy value (kcal / 100g)… 540