Thought of as both a herb and spice, cilantro is the leaf of the coriander plant, whose seeds are called coriander. Each leaf is small and green with frayed edges, and has a pungent and 'soapy" smell. The leaves are used fresh either sprinkled on food like parley, or minced within soups, sauces and curries, in order to enhance other flavours.
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[12]Links
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[7] https://www.gourmed.net/en/glossary/cinnamon
[8] https://www.gourmed.net/en/recipes/easy-do/crab-salad
[9] https://www.gourmed.net/en/recipes/meatseafood-paella
[10] https://www.gourmed.net/en/recipes/all/croatian-chocolate-torte-bajadera-squares-bajadera-snite
[11] https://www.gourmed.net/en/recipes/all-recipes/stuffed-zucchini-shrimps-and-egglemon-sauce
[12] https://www.gourmed.net/en/recipes/bridal-saragli-thrace
