Condiments and seasonings
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
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
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.