>Dave Smith wrote:
>
>Michel Boucher wrote:
>>
>> > While you want to argue the semantics of scientific naming; they
>> > were discussing cooking and various tastes as they apply, not
>> > phylogeny. Coriander and dried cilantro have different flavors.
>>
>> So, flavour determines the use of language. Interesting. Why then
>> do you not call coriander seeds something other than coriander seeing
>> as it most likely doesn't taste the same as the root?
>
>It's more than flavour Michel. Cilantro is indeed from a coriander
>plant, but cilantro is commonly the leaves of the plant, and coriander
>refers to the seeds. One is a herb and the other is a spice.

Lanquage, schmanguage... Cilantro (actually Culantro) is Spanish for Coriander.
Culinarilly the Europeans typically have always used the seeds and discarded
the leaves, but the Latin Americans have always typically used the leaves and
also the seeds, to differentiate culinarilly the leaves came to be known by the
Spanish term, Cilantro/Culantro. The Chinese also use only the leaves (I've no
idea of the Chinese term... other than Chinese Parsley). It's not that Michael
Boucher is ignorant of these facts, he is just plain stupid... reading his
rationalizations is a journey through gobledygook and inane bluster.

There exist quite a few examples of culinary plants whereas different parts are
known by different names, ie. nutmeg/mace... probably the most noteworthy
example is the cacao tree (ka-kow/ka-kayo).

Michael Boucher (resident
politico slut) has no business whatsoever delving into anything culinary.



---= BOYCOTT FRENCH--GERMAN (belgium) =---
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Sheldon
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"Life would be devoid of all meaning were it without tribulation."