Coriander. Fresh leaves of the plant Coriandrum sativum is used in India as well as parsley in the West. They are used not only for the decoration of dishes, but also to give them flavor. Fresh coriander is worth it to look it up on the market, because it has a very distinctive taste. If you cannot get the coriander, parsley, you can replace it, but the smell will be different. Fresh coriander is usually sold in bundles. To save the coriander, to keep it in the refrigerator by placing in a bowl with water and placing the cup in a plastic bag. Thus, it is possible to store more than a week. Immediately before use coriander should be washed under running cold water. Apply only the leaves and upper parts of stems, finely chopped.
If it is difficult to get fresh coriander (or fresh Shambhala), you can grow it themselves. Sow seeds slightly in a large bowl (or on a small plot of land), cover them with a thin layer of soil and watered every day. They will germinate in 18-20 days and will grow very rapidly. Cut the plants when they reach a height of 15 cm, before they begin to produce seeds.
CINNAMON. True cinnamon is obtained from the inner bark of evergreen tree Cinnamomum zeylanicum. A native tree is from Sri Lanka and West Indies. Buy thin, sun-dried cinnamon sticks. If you use whole cinnamon sticks in a chutney or a rice dish, before serving them must be removed. Instead of buying ground cinnamon, better buy a whole stick, prozharte them in a dry pan and grind as needed. Another type of cinnamon - bark of the tree Cinnamomum cassia - usually sold in chunks or in powder form. This slightly bitter cinnamon with a strong smell, though, and is used vary widely in quality is inferior to this, which is pleasant to the taste and has a sweet taste. This cinnamon strengthens the heart and heals the diseases of the genitourinary tract.