Culantro or Mexican Coriander
Tasting more pungent than "normal corianderleaves". I suspect this will be a nice substitute for corianderroot in my homemade Thai green currypaste, improving the color too. I used it yesterday in my Red-braised Beef, cooked it for half an hour and the taste of coriander was still there. And that's what I like, I love coriander. But be carefull not to use too much.
Lees meer over Mexicaanse koriander op www.aziatische-ingredienten.nl