Coriander Root - Anyone know where to find it?
A Thai recipe calls for it. Tried a 99 Ranch, and another customer told me that no one carries it anymore because of salmonella fears. Does this sound right to anyone? I certainly couldn't find it.
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I'm curious if anyone knows where I can currently find this in LA. Coriander root is one thing I've yet to see anywhere, ever. I'm also curious about kaffir limes. Thanks.
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re: AlkieGourmand
You may notice I responded above that myThai cooking instructor insisted on using the roots. I could not find it for many, many years.
Then ... I was astounded when I found a bunch with whole roots! I was just blown away!
It was a week and a half ago. In the organic section of Ralph's no less. I do not know how to explain it, or even if it was a one shot deal. It was not the regular cilantro, but only the organic that had whole roots.
FWIW, it was the Ralph's on Glendale Blvd. in Silverlake.
Silverlake Girl [now Atwater Village Girl with new house purchase].
Good luck. I'll let you know if I see it again.
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re: SilverlakeGirl
For better or worse, I am back to report my findings about coriander root.
About two weeks after my initial successful finding of coriander roots at the Silverlake Ralph's, I went back. The organic variety had none. Or so it initially seemed. Disappointed, I dug back to the newer stuff in the back and that stock had half-inch roots.
Not the best, but not bad. So I'm guessing that the stock varies. I'll be checking this out for some time and will report back as something comes up.
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I usually buy it at the Bangluck Market in North Hollywood. It is in a plastic bag and is fresh-frozen cilantro (coriander) root that is imported from Thailand. Probably available at any of the Thai markets, LAX-C in downtown L.A. or Bangkok Market on Melrose Ave. Find the produce person and ask!
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Occasionally the roots are still attached when you buy cilantro in the super market - they will be sandy and you will need to rinse them several times... if you can't find it w/ the roots still attached, try using the stems, they aren't too fibrous and have a slightly more intense flavor than the leaves.
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re: SilverlakeGirl
you might try checking the frozen vegetable section of Asian/Thai markets, as years ago I was able to find it frozen in small (won-ton skin sized) bags...fresh- probably easier to grow your own, ... use the base of thick stems, not quite the same, but better than not at all...may the force be with you.
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