I've several buddies using the soap gene (cilantro tastes like soap for them), my father's allergic (it provides him headaches) and due to an eternity of staying away from the stuff, I've found cilantro overwhelming in almost everything.
Typically, I substitute parsley, but may still it seems like the dish is missing something. Exist other good substitutes for cilantro, either individual herbs or combinations?
requested Sep 10 '10 at 17:11
This writeup suggests substitutes: I have quoted probably the most promising option. It appears that Vietnamese Coriander isn't in the coriander family and carefully mimics the taste of cilantro. Tell me if the works.
Vietnamese coriander or Persicaria odorata is really a plant, the leaves which generally feature in Southeast Asian cuisine, specifically in Vietnam and Malaysia. It's also known named Vietnamese cilantro, Vietnamese mint and Cambodian mint. Though it's not associated with mint, its flavor in addition to appearance could be stated to slightly resemble mint. It's more generally incorporated in salads and soups. The taste of Vietnamese coriander carefully mimics the taste of cilantro, and therefore, can be used a cilantro substitute. This plant is thought to be extremely effective for many common gastrointestinal problems like, indigestion, stomachache and wind.
clarified Sep 10 '10 at 17:42
I'm among the people who love the flavour of Cilantro (and Coriander) - Cilantro tastes like as though it ought to be known as lemon Parsley in my experience - so my suggestion is always to change it half and half with Parsely/Lemon Balm or Pasley/Lemon Thyme with respect to the region the dish comes from.
If it's a SE Asian dish, you could also have the ability to substitute Lemon Grass and Parsley.
I'd just use Flat leaf Parsley because it is not as bitter and tastes more "eco-friendly" than curly leaf Parsley. Lemon Balm and Lemon Grass by themselves taste an excessive amount of Lemon, Parlsey by itself is simply too dull.
clarified August 19 '15 at 12:36
If you're cooking a curry or Asian dish, possibly Thai tulsi or crimson tulsi works rather. If you're cooking a Mexican style dish, Mexican oregano could also be the ideal choice.
I've also read that celery leaves make the perfect substitute, but they may be difficult to find since many stores only sell the stalks. Sometimes you'll find bunches in the Farmer's Market that also possess the leaves attached. I'd also suggest carrot vegetables, which have a similar appearance but nonetheless impart some flavor. These might pack much more of a flavor punch than simply parsley.
clarified Sep 11 '10 at 16:06
From 3 different recipe books, I see they swap parsley for cilantro. Unsure for a moment obtain the flavor that you're searching in order for there, though.
clarified Sep 10 '10 at 18:55
You won't. They appear similar (whether it's not tagged, supermarket clerks frequently ask me so it is) however they don't taste similar. Cilantro includes a unique flavor and aroma. Parsley is simply. parsley. raven Sep 10 '10 at 23:00
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