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Waste not, want not! Another satisfyingly delicious soup made with a left over ham bone (German-style from Berliner). All it …

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Home » Additives, Ingredients, Vegetables

Chinese Parsley or Cilantro

Submitted by on June 6, 2011 – 9:19 pmNo Comment | 6,686 views

Ingredient Name: Chinese Parsley, Cilantro

Traditional Chinese Name: 芫茜 (yán qiàn)

What is this?

  • A fragrant plant (herb) that has a strong and pungent, unique flavor
  • The seeds are known are coriander and often used as a spice
  • It is a small plant that has a very green leaf and stem in color
  • It is commonly used fresh, but is also available dried (although not as fragrant because that is lost in the drying process)
  • Used in Asian, Mexican, Middle Eastern and South African dishes
  • This herb is commonly self-grown (in the home or backyards)

How do I prepare it?

  • Rinse fresh Chinese parsley in running water, discarding any wilted or dying leaves and stems
  • For soups, keep as whole stalks (for those who don’t prefer to eat it) or dice

Where can I buy this?

  • Most supermarkets will sell this product fresh

What is the cost

  • Chinese parsley is very affordable
  • At the wet mart in HK, it cost around $5 HKD a small bunch

Any benefits?

  • Excellent source of antioxidants which help both reduce aging in cells (by killing free radicals) and slowing down the spoiling process of foods containing this ingredient
  • Said to have some antibacterial characteristics
  • Helps remove heavy metals and toxins from the body
  • Helps in the reduction of bad cholesterol in the body
  • Excellent source of iron and Calcium and helps fight anemia
  • Helps reduce heatiness in the body

Any precautions?

  • It is considered a cooling ingredient and should be avoided in early pregnancies, breastfeeding mothers and during menstruation

Additional Information

  • Use fresh Chinese parsley within 3-4 days of purchase and keep in the fridge
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