Curry Recipes Online
Beginners Guide => Grow Your Own Spices and Herbs => Topic started by: DalPuri on May 15, 2013, 08:29 PM
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Came across this herb just now whilst looking at Doubles recipes.
Could've been a possible candidate for the recent ribbed coriander stems? More than likely would've been a rogue parsley stalk that slipped into the bunch of coriander. I've found that quite common when buying from Indian supermarkets. (http://www.curry-recipes.co.uk/imagehost/pics/a7945e682765c29d07f0346822c9e26d.jpg)
Shadow beni is a leafy herb native to the West Indies and Central America. It is widely used in the cuisine of these regions, and it also appears in Asian foods. This herb can sometimes be difficult to obtain outside these regions; sometimes specialty stores will stock it frozen or in cans. If shadow beni is not available, cilantro can be used as a replacement.
This herb has a multitude of alternate names, which adds to the confusion for many cooks. Formally, shadow beni is known as Eryngium foetidum, but it is also known by bhandhanya, fitweed, long coriander, false cilantro, culantro, recao, shado beni, sawtooth, spiritweed, ngo gai, ketumbar java, Mexican coriander, donnia, and spiritweed, among many other names. This profusion of alternate titles is especially frustrating for cooks who try to work with ethnic recipes, as many people are unaware of alternate names for the herb.
As the name
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The color seems to be different
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Information is posted on been very good. The information that we keep up the very good lot.
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Well, absolutely.
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It is learned that the new me. I do not know that I'm never aware of before. And I promise to use in daily life every day.