Coriander (Pak-Chi)

PRODUCT INFO
Coriander Root (Rak Phak Chi) is the root of the herb coriander, which is sometimes called cilantro. While many English-speaking countries discard the roots, they form an important part of many Asian cuisines. Coriander root is the fresh roots of the herb. Ground coriander is a mellow spice with a subtle, slightly earthy hint. Coriander root tastes more pungent and peppery and has a strong, pleasant aroma. In Thai food, coriander root is used as a critical component in many curry pastes and dips. Thais often crush coriander root in a pestle and mortar along with garlic and chilis to form the basis of chili dips.

SEASON
Coriander root is available year-round.

USES
The root is also a vitally important ingredient for creating the famous marinade that characterizes Thai grilled chicken. Thais are very against letting good food go to waste, and they quickly recognized that the roots taste great when they form the base of famous curry pastes, soups, dips, and marinades.

SEASONS
Coriander root is available year-round.

Specification:

Coriander or cilantro leaves or "Pak chee" in Thai. It is a leafy aromatic herb. In Thai cooking, the whole plant is valued, from the tender leaves to the firm roots. The sweetly scented leaves are tossed into soups at the last minute (cooking dissipates the refreshing flavor) and eaten raw in salads; sprigs serve as the ubiquitous garnish; and roots and bottom stems get smashed and added to soup stocks and stews, or minced and reduced with other herbs to make curry and chilli pastes.

Availability : Year round