Ingredient Name: Chinese Parsley, Cilantro
Traditional Chinese Name: (yn qin)
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)
Howdo Iprepare 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 dont 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 p regnancies, 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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