The Vent and Rant Thread

[Bilbo1967]

Originally Posted by Hitch

They are and aren't. They are from the same plant, but different parts of the same plant. Cilantro is the herb (the leaves) and coriander is made from the seeds thereof, as I understand it. It's not merely Two Countries separated by a common language. ;-)

Hitch

Originally Posted by DiapDealer

I've often wondered how they differentiate between the leaves and the ground seed in places where the plant is called coriander (as it pertains to purchasing the two for culinary purposes). Is it as simple as coriander/coriander seed?

Here in the UK, we don't use the word cilantro at all ( in my experience at least). In recipes, the seed is typically referred to as ground coriander, but often you need to work out whether it's the herb or the seed from context (so "chopped coriander" would imply the herb, for example).

The use of two different words that Hitch describes actually seems pretty sensible to me.

[DiapDealer]

Originally Posted by Bilbo1967

The use of two different words that Hitch describes actually seems pretty sensible to me.

It does make recipes and shopping quite mistake-proof.

I grow a ton of cilantro/coriander myself. Love the stuff! And to circle back to Ranting/Venting: I hate that my cilantro has usually bolted before my tomatoes are ready. The window for homegrown pico de gallo is so tiny in my growing zone.

[DMcCunney]

Originally Posted by ekbell

The genetics to do with tasting bitter are fascinating given the wide variations on what tastes bitter and how strongly. I find a particular red food coloring bitter which means that both smarties and Doctor Pepper are rather nasty (Doctor Pepper reminds me of cough syrup). However the bitterness enhances the flavor of cinnamon hearts.

For that matter, the genetics of taste, period, are fascinating.

As an example, my SO doesn't taste sweet. Sour, salty, and bitter, yes, but sweet is absent from her palate.

I can drink Dr. Pepper, but don't do so voluntarily. Years back, I had Moxie, which I knew of from historical reference but wasn't aware it was still bottled. I was startled to discover it. My memory is that it and Dr. Pepper are in the same spectrum.
______
Dennis

[Rumpelteazer]

Clothing sizes always get my angry.

Earlier this week I ordered a cardigan and two t-shirts in the same size. I ordered them one size bigger than my normal size, just in case. Today came one t-shirt and the cardigan, the other t-shirt is in back order. The cardigan is almost 2 sizes too big, which I don't mind, I like my cardigans oversized. But the t-shirt is an exact fit, so much so that I won't dare to put it in the dryer in case it shrinks. Luckily my mother loves the t-shirt, so I game this one to her, the other one she will get, too. It's the same t-shirt in a different colour. I just hate it when that happens.

It's the same with bras. Depending on the brand and type of bra, my size can range from a D to a G (under bust measurements are the same). Normally I would go to a store and try them on. But my big size is hard to find, especially if you want another colour than black, white or skin toned.

Luckily the three stores I usually get my clothes from are fairly consistent when it comes to their clothing. But it would be nice if I was able to order something I like online without a problem.

[BetterRed]

Originally Posted by Hitch

They are and aren't. They are from the same plant, but different parts of the same plant. Cilantro is the herb (the leaves) and coriander is made from the seeds thereof, as I understand it. It's not merely Two Countries separated by a common language. ;-)

Hitch

The only place I know where the leafy part is called Cilantro is the USA (and probably Canada & Mexico etc), elsewhere its Fresh Coriander, as opposed to Ground Coriander and Coriander Seeds. But you're right, the flavours of the seeds and leaves are chalk and cheese

See this, but take no notice of the price, you can buy a fresher bunch that's twice as big at half the price, at any one of our Asian markets - needless to say I don't

Added: Similarly Rocket is known as Aragula in the USA, I wonder where those names came from. As a kid I knew it as Italian Dandelion, my dad grew it on his allotment.

BR

[Hemmi]

Rumple, that's why I stick with the same brand of shirts and one style of bra. That way I can order online and not have to worry too much that something won't work or fit right. I hate clothes shopping at stores. So much easier online.

[Toxaris]

Originally Posted by BetterRed

The only place I know where the leafy part is called Cilantro is the USA (and probably Canada & Mexico etc), elsewhere its Fresh Coriander, as opposed to Ground Coriander and Coriander Seeds. But you're right, the flavours of the seeds and leaves are chalk and cheese

See this, but take no notice of the price, you can buy a fresher bunch that's twice as big at half the price, at any one of our Asian markets - needless to say I don't

Added: Similarly Rocket is known as Aragula in the USA, I wonder where those names came from. As a kid I knew it as Italian Dandelion, my dad grew it on his allotment.

BR

Yup, the same here, we use Koriander and Koriander seeds. Rocket lettuce is called Rucola over here.

[Hitch]

Originally Posted by Toxaris

Yup, the same here, we use Koriander and Koriander seeds. Rocket lettuce is called Rucola over here.

Who knows how this stuff gets named over here? At some point, some chef probably started using "Cilantro" (which I THINK is what it's called in Mexico??? Maybe?), and some other bozo was using ground coriander seed, from France or Italy, and the next thing you know, spice companies were importing "both."

I mean...for example, in spice sections in stores, if you're not careful, you'll get Mexican Oregano. Nothing wrong with it, in and of itself, but to me, it's definitely a different seasoning than Mediterranean Oregano. I always buy the latter. Nonetheless, you can find both in the same line of spices, if a store has their entire selection available. {el shruggo}. You gotta wonder, why? If it's simply oregano, you'd think it would be the same, but my taste buds beg to differ. (And SMELL. Mexican oregano just doesn't have that same heavenly smell.)

Or, two of my faves, in terms of head-scratching: Herbs de Provence and Fines Herbs. (Finz Erbs[s], for anyone wondering). No matter what, different spice vendors mix DIFFERENT leafy herbs (dried) into these. So, when you buy, you always have to pay attention to whose mixture you're getting. It's a bit like eating "stew;" depending on what part of the country, and the ancestry and background of the cook, it can be pretty much ANYTHING.


Hitch

[Greg Anos]

Originally Posted by Hitch

Who knows how this stuff gets named over here? At some point, some chef probably started using "Cilantro" (which I THINK is what it's called in Mexico??? Maybe?), and some other bozo was using ground coriander seed, from France or Italy, and the next thing you know, spice companies were importing "both."

I mean...for example, in spice sections in stores, if you're not careful, you'll get Mexican Oregano. Nothing wrong with it, in and of itself, but to me, it's definitely a different seasoning than Mediterranean Oregano. I always buy the latter. Nonetheless, you can find both in the same line of spices, if a store has their entire selection available. {el shruggo}. You gotta wonder, why? If it's simply oregano, you'd think it would be the same, but my taste buds beg to differ. (And SMELL. Mexican oregano just doesn't have that same heavenly smell.)

Or, two of my faves, in terms of head-scratching: Herbs de Provence and Fines Herbs. (Finz Erbs[s], for anyone wondering). No matter what, different spice vendors mix DIFFERENT leafy herbs (dried) into these. So, when you buy, you always have to pay attention to whose mixture you're getting. It's a bit like eating "stew;" depending on what part of the country, and the ancestry and background of the cook, it can be pretty much ANYTHING.


Hitch

When Spice Island discontinued their Fines Herbs mix, i was so put out (I had made a special recipe for chicken around that mix) that I took the label, and the 6 herbs listed, and spent a day recreating the mix. (Or at least very close to it. Let me know if you need it.)

[Terisa de morgan]

Originally Posted by Hitch

Who knows how this stuff gets named over here? At some point, some chef probably started using "Cilantro" (which I THINK is what it's called in Mexico??? Maybe?), and some other bozo was using ground coriander seed, from France or Italy, and the next thing you know, spice companies were importing "both."

"Cilantro" is the Spanish word, yes.

Originally Posted by Hitch

I mean...for example, in spice sections in stores, if you're not careful, you'll get Mexican Oregano. Nothing wrong with it, in and of itself, but to me, it's definitely a different seasoning than Mediterranean Oregano.

For me, there's neither "Mexican" not "Mediterranean" Oregano. "Orégano" is an herb itself, not a mix.

[CRussel]

Originally Posted by Hitch

I mean...for example, in spice sections in stores, if you're not careful, you'll get Mexican Oregano. Nothing wrong with it, in and of itself, but to me, it's definitely a different seasoning than Mediterranean Oregano. I always buy the latter. Nonetheless, you can find both in the same line of spices, if a store has their entire selection available. {el shruggo}. You gotta wonder, why? If it's simply oregano, you'd think it would be the same, but my taste buds beg to differ. (And SMELL. Mexican oregano just doesn't have that same heavenly smell.)
Hitch

As someone who cooks a LOT of Mexican or Southwest Mex, I can tell you that "Mexican Oregano" is a critical ingredient. You're right, it's a very different herb from Turkish or Greek Oregano, and I use far more of it as a result. I have a pot of oregano on my deck, and it's somewhat closer to the Mediterranean version, though I think it's a third variant that grows mostly wild here in coastal BC. If I could find a source for seedlings of the Mexican variety, I'd try them, but I suspect they're at best an annual here.

[BetterRed]

Originally Posted by CRussel

"Mexican Oregano" . . . [is] a very different herb from Turkish or Greek Oregano

Yep, Mexican Oregano is a verbena and native to North/Central America, whereas the Mediterranean Oregano varieties are members of the mint family.

Originally Posted by CRussel

If I could find a source for seedlings of the Mexican variety, I'd try them, but I suspect they're at best an annual here.

If you're allowed to import plants into Canada you could try here ==>> https://www.mountainvalleygrowers.com/lipgraveolens.htm.

BR

[BetterRed]

Originally Posted by Terisa de morgan

"Cilantro" is the Spanish word, yes.

I always read it as Cilento and wonder why it was named after Diane (one of Sean Connery's wives)

Originally Posted by Terisa de morgan

For me, there's neither "Mexican" not "Mediterranean" Oregano. "Orégano" is an herb itself, not a mix.

At least three distinct "Mediterranean" oregano varieties are sold here - Greek, Syrian (sometimes sold as za'atar thyme), and French. The first two are imported, I buy them in cellophane wrapped dried bunches; the third is always fresh with pink flowers and yellowish leaves - and hard to get.

Maybe there's a Spanish oregano

BR

[Hitch]

Originally Posted by Terisa de morgan

"Cilantro" is the Spanish word, yes.

Thanks for confirming that!

For me, there's neither "Mexican" not "Mediterranean" Oregano. "Orégano" is an herb itself, not a mix.

??? They're not mixes. They are clearly very different herbs/plants, that share a name. They absolutely don't taste or smell the same.

Originally Posted by CRussel

As someone who cooks a LOT of Mexican or Southwest Mex, I can tell you that "Mexican Oregano" is a critical ingredient. You're right, it's a very different herb from Turkish or Greek Oregano, and I use far more of it as a result. I have a pot of oregano on my deck, and it's somewhat closer to the Mediterranean version, though I think it's a third variant that grows mostly wild here in coastal BC. If I could find a source for seedlings of the Mexican variety, I'd try them, but I suspect they're at best an annual here.

AH-hah! I knew that they weren't the same. Of course, I wasn't curious enough to investigate, other than buying both "versions" or "variants" or whatever.

Originally Posted by BetterRed

Yep, Mexican Oregano is a verbena and native to North/Central America, whereas the Mediterranean Oregano varieties are members of the mint family.

BR

Well, thanks for that, Red!

Originally Posted by BetterRed

I always read it as Cilento and wonder why it was named after Diane (one of Sean Connery's wives)

snort.

At least three distinct "Mediterranean" oregano varieties are sold here - Greek, Syrian (sometimes sold as za'atar thyme), and French. The first two are imported, I buy them in cellophane wrapped dried bunches; the third is always fresh with pink flowers and yellowish leaves - and hard to get.

Maybe there's a Spanish oregano

BR

Dunno. Fresh herbs are a bit of a treasure hunt here, other than the ubiquitous parsley, etc., that you can find in the greengrocer's section at the store. Unlike some of my more "foodie" neighbors, I'm not willing to brave the 100F heat to go find unusual fresh herbs at the various Farmer's Markets around town.

[Greg Anos]

Originally Posted by Hitch

Thanks for confirming that!

??? They're not mixes. They are clearly very different herbs/plants, that share a name. They absolutely don't taste or smell the same.



AH-hah! I knew that they weren't the same. Of course, I wasn't curious enough to investigate, other than buying both "versions" or "variants" or whatever.



Well, thanks for that, Red!



snort.




Dunno. Fresh herbs are a bit of a treasure hunt here, other than the ubiquitous parsley, etc., that you can find in the greengrocer's section at the store. Unlike some of my more "foodie" neighbors, I'm not willing to brave the 100F heat to go find unusual fresh herbs at the various Farmer's Markets around town.

You could grow your own. . .