SPICING IT UP WITH CILANTRO The world is made up of two kinds of people: those who love cilantro and those who don't. But even those who haven't liked it in the past could enjoy it in amounts just large enough to add a little sparkle to their meals. A relation of the parsley family, cilantro is also known as coriander and Chinese or Arab parsley. It plays a key role in Mexican, Middle Eastern and Asian dishes. And, because of its distinctive taste and cancer-fighting antioxidants, cilantro is increasingly being used in American dishes like sauces, salads, spreads, soups, and especially with bland foods. Cilantro is a three-foot tall plant with flat, tangy-tasting green leaves which, as an herb, can be used fresh or dried. The seeds are used as an aromatic, slightly sweet spice ­ in European breads, Middle Eastern stews and Asian curries. Known use of coriander dates back 3,000 years, when Egyptians used it as both culinary and medicinal aids. The seeds were found in Egyptian tombs, presumably to prevent indigestion in the afterlife. The Bible describes manna ­ the food ancient Hebrews ate while fleeing from Egypt ­ as being "small, round and white, like coriander seed." The Romans, who used coriander and vinegar to preserve meat, spread the use of this herb throughout Europe and Asia. Fresh cilantro is found in the produce section of most markets. Don't rinse the leaves before you store cilantro in your refrigerator (where it will last three to four days). If the roots have been cut off, place the bunch upright in a glass of water and cover loosely with a plastic bag. If the roots are intact, wrap them in wet paper toweling and then store in a plastic bag. Rinse the leaves only when you are ready to use them. Cilantro leaves can be added to almost any dish. Mix chopped cilantro with cucumbers, fresh lime juice and chili powder for a great tasting salad. Turn ordinary potato salad into an elegant dish by combining small red potatoes with minced onions, garlic, plain fat-free yogurt and finely chopped cilantro. Make a marinade of chopped cilantro, mustard seeds, fresh lime juice, ginger, garlic and olive oil, and let marinated ingredients like fish or poultry stand at room temperature for 30 minutes. Add a little minced cilantro to broths and soups to add some zing. Jazz up a simple dish like a grilled cheese sandwich by adding fresh cilantro leaves between cheese and slices of whole wheat bread. Source: AICR Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~