larry_stewart
Master Chef
I saw a recipe online in which they were making a sauce/ marinade to go over chicken.
the sauce looked really good.
Aside from other ingredients ( garlic, onion, peppers, tomatoes ...) it also called for a large bunch of Cilantro. Ultimately all blended up together.
I have had culantro in the past and remember it tasting very cilantro like.
I can easily get cilantro , but would be more difficult ( but not impossible) to get culantro ( it would call for driving around a bit to some of the local ethnic stores and hope hat its there).
So, my question is, can I substitute cilantro for culantro without there being a major difference in the final outcome?
Secondly, if I do substitute, are they equally potent in flavor . I vaguely remember culantro having a milder flavor than cilantro, so should I cut back the amount , and if so by what ratio?
(If I have to cut back significantly , I can always add in some spinach to act as a filler so the consistency isn't affected with minimal change in taste).
Its not a written recipe , it was on one of those traveling cooking shows type of thing, so I just kinda scribbled stuff down and hope for the best.
the sauce looked really good.
Aside from other ingredients ( garlic, onion, peppers, tomatoes ...) it also called for a large bunch of Cilantro. Ultimately all blended up together.
I have had culantro in the past and remember it tasting very cilantro like.
I can easily get cilantro , but would be more difficult ( but not impossible) to get culantro ( it would call for driving around a bit to some of the local ethnic stores and hope hat its there).
So, my question is, can I substitute cilantro for culantro without there being a major difference in the final outcome?
Secondly, if I do substitute, are they equally potent in flavor . I vaguely remember culantro having a milder flavor than cilantro, so should I cut back the amount , and if so by what ratio?
(If I have to cut back significantly , I can always add in some spinach to act as a filler so the consistency isn't affected with minimal change in taste).
Its not a written recipe , it was on one of those traveling cooking shows type of thing, so I just kinda scribbled stuff down and hope for the best.