About this ingredient
Draft reference. This study is part of the cookbook’s foundations and is still being checked. Local names and cultural notes in particular are the author’s working text, pending verification, rather than settled fact.
- Where it is used
- All eleven
- Flavour and aroma
- Leaf is bright and citrusy; root is deeper and savory; seed is warm and floral.
- How it is used
- Leaf as finishing herb; the prized root pounded into Thai pastes and marinades; seed toasted for curry blends.
- How to select
- Buy with roots attached where possible (Thai cooking uses them); bright, unwilted leaves.
- Storage
- Refrigerate stems in water, loosely covered; roots freeze well.
- Substitutions
- Culantro for the leaf's punch; extra coriander seed for the root (imperfect).
- Allergens
- None common.
Names and contextPending verification
The two fields below are drafted and not yet confirmed. They are shown because they are useful, and labelled because they are not final.
- Local names
- Thai: phak chi (leaf), rak phak chi (root); Viet: ngò / rau mùi
- Cultural notes
- The root is a genuine ingredient in Thai pastes — a detail many outside cooks miss.
The Complete Edition
Cilantro (Coriander — Leaf, Root & Seed) in the book
This study is one of twenty-seven that open The Southeast Asian Table, before the eleven country chapters and the hundred recipes they carry.
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