Difference Between Chinese Parsley & Coriander

Many a times when a recipe call for any of the 2 , you get confused as they both look similarly same but different in taste and smell. How do you differentiate the two?

Chinese Parsley

This somewhat straggly, slender plant bears no resemblance to a similar cultivar, the large white-stemmed celery grown as a vegetable in temperate climates. Chinese Parsley is rarely used as a vegetable. Only leaves are used sparingly, as a herb . They are most commonly added to soup but a sprig or two may be added to some lentil, stir-fried rice and noodle dishes. Sometimes, a portion of the stems is chopped and added to stir-fried dishes. It is generally sold in markets with other herbs such as spring onions and coriander leaf, rather than being found with leafy vegetables. Another way to distinguish the features are the leaf as parsley leaf are pointy.

Coriander / Cilantro

Often referred to a Chinese parsley in tropical Asia (and as cilantro in the Americas), the raw leaves are widely used as a garnish and flavouring in tropical Asia, and are also pounded to make an excellent fresh chutney or dip in India. It may be reassuring to those who enjoy the distinctive flavour of fresh coriander to know that it is highly nutritious, being rich in calcium, phosphorous, B carotene and vitamin C. The Thais uses the roots to make an excellent seasoning by crushing garlic and black pepper to make the most widely used basic seasoning for Thai food. Cilantro leaf are more curved compared to the parsley.

 

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