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Condiments and seasonings

cilantro

cilantro
Cilantro (green) - an annual herbaceous plant with bare branched stems from the family umbrella. Coriander is native to the Caucasus, Azerbaijan and the Ukraine (to the middle zone). Depending on the location growing herbs has various names: coriander, coriander (Armenian) cilantro (Georgia), kishnit (Azerbaijani), kishnets (Ukrainian). How herbs, and seeds of this plant have a spicy smell thanks to the presence of essential oils contained in an amount of from 0.18 to 2%. For stock for future use green coriander collected during the flowering period (July August), and dried and the seeds removed after gestation. In the kitchen used as greens of this plant (cilantro) and seeds called coriander. Greens as fresh cilantro, and in dried form is widely used in production of national dishes, especially in Georgia. It is added to the The following dishes: kharcho in Georgian soup Gurian, chikhirtma, soup peas with rice, chicken satsivi, vats, lamb with green beans, kebab, Azeri kebab, trout with nuts, catfish and boiled other meat, fish and vegetable dishes. Chop cilantro iarezannuyu introduced into the dish for 15 - 20 minutes or until cooked for vacation. It gives the dish a specific flavor, as well as vitaminizing it. Norma bookmarks in a dish: fresh green coriander from 5 to 15 g, dried by 0.1 to 0.2, the waste-processing of the primary is 26%. Coriander seeds are used in the manufacture of stews stew meat and poultry, and bakery products. They are laid in the manufacturing process dishes or test in the amount of 0.1 grams per serving.
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