A few recipes will call for cilantro (fresh) during the cooking stage vs. adding at the end of the cooking stage.
Everytime I've added dried cilantro to a recipe, I've never been able to taste any cilantro taste. I've tried this immediately after opening a container.
However, another dried herb used in "South of the Border"/Mexican cuisine, which I can taste and like the taste of, but is not interchangeable, is Mexican oregano and always gives me that Mexican taste I'm looking for.
Does anyone use or purchase dried cilantro and feel satisfied with it?
To the best of my knowledge, dried cilantro just doesn't retain much of it's original flavor. In Houston, where I live, fresh cilantro is really cheap in the grocery store. It's also really easy to grow (but keep it in a pot, as it can spread rapidly). Dried, ground, cumin is also a quick way to add Mexican flavor.
As long as we're talking about cilantro, will fresh cilantro retain it's flavor after cooking? For instance, I'm trying to make cilantro soup - will will it retain the strong cilantro taste if I serve it a day or two later? Will it retain it's taste during long cooking, or is it best added at the end?
Mexican oregano is normally used dried, and does have a good distinctive aroma, especially when crushed at the time of use. While distinctively Mexican (its one of the condiments served with menudo), it isn't a substitute for cilantro.
Culantro tastes much like cilantro (some think it is stronger), though the leaves are quite different (better for cooking than using raw). It is supposed to retain more flavor when dried. I've found it fresh in Asian markets with a Vietnamese name.
As sighted above dried Cilantro seems to lose all of its flavor, but Dried Mexican Oregano would not make a good substitute for it.
If you have no cilantro just skip it or use a bit of parsley