Herbs and Spices used in Thai Cuisine, Coriander or Pak Chee, Simply-thai.com-Thai-Market-Online

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Coriander - Pak Chee Thai
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Cilantro (Pak Chee) is the leaf of the young coriander plant, Coriandrum sativus, This member of the carrot family similar to anise and has delicate leaves and deep roots. When the plants reach maturity, they produce abundant white flowers.. Coriander is the most common herb used in Thai cooking. The whole plant is used--the root, stem and leaves. The leaves are often chosen for decoration. The seeds are roasted and then ground in a spice mill and used in curry pastes. The leaves are used for their fresh, peppery flavour, and as a garnish. For storage, wash and dry the fresh herbs before placing them in plastic bags in the refrigerator-they will keep for 5-6 days. Dried coriander is not a suitable substitute.