On 16 Jan 2004 01:01:11 GMT, Michel Boucher >
wrote:

>B.Server > wrote in
:
>
>[...]
>>
>> Are you being deliberately obtuse?
>
>Must be. Couldn' possibly be you...:-)
>
>> It is also the case that there is not the remotest connection
>> between the uses for the leaves (cilantro) and the seeds
>> (coriander).
>
>Except for the annoying little fact that the leaves and the seeds
>come from the same plant. And although they appear to be different,
>they are actually both used in the preparation of food, no one
>distinguishes between the leaves and the seeds with different names
>except in USAia, and when someone suffers from a coriander allergy,
>both the seeds and the leaves have a similar effect (ie imparting the
>taste of soap to food). Therefore both are coriander (or cilantro in
>Spanish).
>
>Get with the program, already.

On the contrary, the leaves and seeds are linguistically distinguished
in virtually every language in which the use of both seeds and leaves
are traditional (Thai, Burma, Indonesia, India, for example) Thus, an
Indian would be unlikely to follow your suggestion that it does not
matter which is put in garam masala or which is put in a curry.

In cuisines that seldom or never use one of the forms, there may be no
need to distinguish. However, American English (like the language in
general) relishes distinctions and applies the word borrowed from
Mexico (where I cannot recall ever seeing a traditional recipe that
uses the seeds) the Spanish word for the leaves, cilantro. Likewise,
it retains coriander for the seeds; -a distinction that may not be
useful in Sweden and much of northern Europe, for example.

Had never met someone with an "allergy" to any or all parts of the
coriander plant although there are certainly those who do not like the
taste of the leaves by themselves and "soapy" is a common enough word
used for the taste they do not like. Such an "allergy" would
certainly cut down on ones ethnic diet. Bummer.

I presume that you also do not distinguish among the seeds and the
foliage of dill, fennel, and parsley in your cooking?