Frontier Natural Products Organic Cilantro Leaf Flakes Description

Natural Products Co-op
Cut & Sifted
Certified Organic
Coriandrum Sativum
Non-Irradiated

Cilantro is harvested from the coriander plant. The plant is cultivated for either coriander or cilantro - but not both - because the leaves must be picked for cilantro before the plant matures to produce seeds. An herbaceous annual, cilantro is a member of the Umbelliferae family, long with parsley, dill and cumin. The botanical name Coriandrum sativum comes from the Greek koris, a reference to a type of bedbug that smells a bit like the foliage of the coriander plant. (This distinctive smell is a sign of good cilantro!) The green seed also gives off this odor, but develops a soft, spicy scent--like a combination of orange, anise and cumin - when thoroughly aged and dried. Indigenous to Asia Minor and the Mediterranean region, cilantro is easy to grow and is cultivated in many countries around the world, including the U.S. and Mexico. The fragrant pungent leaf of the coriander plant, cilantro is popular is Mexican, Thai and Vietnamese cooking. Cilantro is also sometimes called fresh coriander, Italian parsley (which has similar flat leaves) or Chinese parsley.

Directions
Suggested Uses: Cilantro is a primary ingredient in curries, chutneys, sauces, dal (a thick Indian stew), salsas, stews, pestos and guacamole. It''s especially delicious with seafood and poultry. In addition to ethnic recipes that call for cilantro, you might try it in dips, sour cream (serve with enchiladas or tacos, for example), stir fries, salads and meat dishes. It partners well with chili peppers.
Disclaimer These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 teaspoon 0.2 g
Servings per Container: 2268
Amount Per Serving% Daily Value
Calories0
Total Fat0 g0%
Trans Fat0 g
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g

Other Ingredients: Certified organic cilantro leaf.
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