Coriander paste

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

coriander paste

Cilantro or wansuy (coriander leaves) perks up the flavor of soups, stir fries and even stews. But unless you have a pot of cilantro growing in your garden or the market is within walking distance from your house, regular access to cilantro may be difficult. Storing cilantro is a pain, honestly, because it wilts fast. In fact, during the hot summer months, it isn’t unusual for the cilantro to wilt between the market and the kitchen. Nigella Lawson suggests keeping them in the fridge in brown paper bags that help absorb the excess moisture. That makes the cilantro last for a couple of days but not longer.

On days when I don’t have fresh cilantro, I use cilantro paste. It’s not the same since you can’t sprinkle a paste on your soup or stew but it’s a passable substitute in some recipes. Coriander paste is made from chopped coriander leaves (wansuy/cilantro), soybean oil, rice vinegar, salt, sugar and citric acid. Bought it at Market! Market!

January 24, 2008  Print This Post   
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