Dried cilantro

We think not many modern hostesses adding dried cilantro to their culinary masterpieces for aroma and richer taste know that this plant is actually called Coriander sowing or Coriándrum sátivum. Cilantro is a coriander green used as a spice for many centuries to the row.

Cilantro, as well as coriander seeds, played an important role in the rituals of ancient Egypt. The Egyptians venerated the coriander and necessarily used the plant in funeral rituals. Due to its distinctive useful properties, cilantro was used in folk medicine in Egypt, as well as China. It is worth noting that only a few species of coriander eat green shoots.

Kinzu is often referred to as Chinese parsley for its superficial similarity to the two plants. However. Parsley loses out to its "doppelganger" in both flavor and flavor persistence. Cilantro greens are often used in fresh form. However, dried cilantro is no less popular in our latitudes. This is due primarily to the fact that in domestic climatic conditions it is simply impossible to get a fresh crop of the plant all year round.

Dried cilantro is one of the most common types of spices and spices, so it is always available in grocery stores. It is noteworthy that in addition to excellent taste and aroma abilities, dried cilantro is distinguished by its unique vitamin-mineral composition, which is enriched with a large number of proteins of natural origin, as well as essential oils, starch, organic acids, carotene, as well as other certainly useful compounds for the human body.

Many gardeners harvest dried cilantro at home. Fresh cilantro shoots contain a colossal amount of vitamins and mineral compounds that can be preserved for a long period of time by a natural drying process. In order to prepare dried cilantro yourself, you need to purchase fresh plant greens, then thoroughly rinse and arrange on a towel so that the shoots dry.

It is better to dry the cilantro in a well-ventilated room, constantly measuring. You can also speed up the cilantro drying process using a conventional oven or a specialized dryer. However, these drying methods are not considered as gentle. Therefore, in the chemical composition of dried cilantro obtained during natural drying, much more useful compounds are preserved than in the seasoning prepared industrially.