Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site bbnccv.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxn!ihnp4!bbnccv!keesan From: keesan@bbnccv.UUCP (Morris M. Keesan) Newsgroups: net.cooks Subject: Re: Looking for cilantro around Boston Message-ID: <33@bbnccv.UUCP> Date: Tue, 25-Jun-85 09:59:28 EDT Article-I.D.: bbnccv.33 Posted: Tue Jun 25 09:59:28 1985 Date-Received: Wed, 26-Jun-85 06:46:32 EDT References: <139@aoa.UUCP> Reply-To: keesan@bbnccv.UUCP (Morris M. Keesan) Organization: Bolt Beranek and Newman, Cambridge, MA Lines: 17 Keywords: coriander In article <139@aoa.UUCP> mbr@aoa.UUCP (Mark Rosenthal) writes: >Does anybody know of a source for cilantro (sp?) in the Boston area? >This is an herb with a unique and wonderfully pungent flavor. It was >readily available in the (other) bay area (i.e. SF), where it also >went under the name of "Chinese parsley". Cilantro, also known as "Chinese parsley", aka "aromatic parsley", is commonly called "coriander" in English ("Cilantro" is its Spanish name). Except for "coriander", all the names refer only to the leaves of the plant. The seeds are also used as a spice. Many people (myself included) think that coriander leaves taste like soap. Those who don't think so generally can't understand this at all. I've been told recently that this is genetic, like the ability to roll ones tongue. -- Morris M. Keesan keesan@bbn-unix.ARPA {decvax,ihnp4,etc.}!bbncca!keesan