Pak Chi (Coriander / Cilantro)
根っこから種まで余すことなく使う、タイ料理の影の主役
Description
Coriander/Cilantro. While Japan focuses on the leaves, Thai cooking relies critically on the 'Roots' (Raak Pak Chi), pounded with garlic and pepper to form the culinary foundation.
Classification: Aromatic Herb
Shops selling Pak Chi (Coriander / Cilantro)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Coriander(Must have roots)
Instructions
- (Prep) Leaves for garnish. Roots pounded for marinades/broth. Seeds ground for curry pastes.
Learn more Substitutes, pairings, tips
Key spices
Earthy aroma of coriander roots
Substitutes at Japanese supermarkets
(Easily available in Japanese supermarkets)
Pairing
Tom Yum Goong / Gai Yang (Uses roots)
Trivia
[Difference] Japan had a 'mountain of cilantro salad' boom, but in Thailand, the leaves are strictly a 'garnish like scallions', never eaten in massive standalone piles.
Eating tips & etiquette
Leaves are topped at the end for fresh aroma. Roots are dissolved into the dish's base and not eaten directly.
Allergen
None