Personally, I have think it Portuguese intro'd into the edges of SA then
back to the Caribe rather then the Spanish Manila Galleon trade.

But so far no one had hard evidence to show. So it is a still a crap shoot
as to what is real,.

If anyone can reference it please do so, meantime Mark I am certainly
interested in your work and will certainly look over your material.

Thank you.
d
"TOliver" > wrote in message
...
>
> "Mark Zanger" > wrote...
>> Cilantro would have come from Southern Spain, and was adapted because it
>> has the same flavor as the native herb, recao.
>
> I suspect that cilantro/coriander came to Southern Spain from Asia,
> probably originally as the familiar "coriander" version, likely moving in
> during the period of Islami expansion. Since it's use in Spain is most
> often the seed, while in the New World it stands in for recao much harder
> to cultivate in quantity or commercially (and now replaced often by
> cilantro in commercial preparations
> Recao/"Culantro" (closely related)
>
>>has the additional quality of keeping its flavor in stews. It is also
>>known as culantro in some places.
>>
>>
>> --
>> -Mark H. Zanger
>> author, The American History Cookbook, The American Ethnic Cookbook for
>> Students
>> www.ethnicook.com
>> www.historycook.com
>>
>> "TOliver" > wrote in message
>> ...
>>>
>>> "Gunner" > wrote in message
>>> ...
>>>> Does anyone have info or thoughts, preferably able to be verified or
>>>> referenced , on when and how Cumin was introduced into the new world.
>>>> Indentured East(Asian) Indians in the Caribbean, early 1800, the
>>>> Spanish in Mexico, early to mid 1500s, or perhaps the Texican theory
>>>> of the Canary Islands immigrants in San Antonio approx. 1720.
>>>>
>>>
>>> Familiar with the use of Cumin/comino in TexMex cookery, especially its
>>> lavish addition to the traditionally San Antonio chile/chili con carne
>>> recipes, I espouse that view. Of course, cumin's use on the
>>> Mediterranean littoral must have been widespread. One of the Maltese
>>> "archipelago" is "Comino", and the spice certainly shows up in Middle
>>> Eastern cuisines.
>>>
>>> I suspect the answer is that it took all three introductions, but would
>>> have "stuck" with any one....(and certainly "jerk" seasoning seems Asian
>>> based to me).
>>>
>>> The widespread use of cilantro in many of Mexico's regional cuisiane
>>> seems harder to track. Chinese parsely/coriander via the manila
>>> Galleons or what?
>>>
>>> TMO
>>>
>>
>>
>
>