{"id":565,"date":"2011-07-30T19:26:12","date_gmt":"2011-07-30T23:26:12","guid":{"rendered":"http:\/\/www.duarte.cl\/?p=565"},"modified":"2018-02-10T14:53:41","modified_gmt":"2018-02-10T19:53:41","slug":"semillas-de-cilantro","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/semillas-de-cilantro\/","title":{"rendered":"Semillas de Cilantro (Especia)"},"content":{"rendered":"<p>El cilantro no s\u00f3lo es hoja. Tambi\u00e9n es semilla y ra\u00edz.<\/p>\n<p>En este caso nos ocuparemos de las semillas.<\/p>\n<p>Las semillas son aproximadamente esf\u00e9ricas, de aproximadamente 4 mm. de di\u00e1metro.\u00a0Las semillas de cilantro tienen un gusto c\u00edtrico y que recuerda a las nueces. Se suelen usar molidas, aunque se recomienda molerlas en el momento de uso, porque el cilantro molido pierde su aroma r\u00e1pidamente.<\/p>\n<p><!--more--><span class=\"Apple-style-span\" style=\"font-weight: bold; color: #000000;\">Usos<\/span><\/p>\n<p>La semilla de cilantro es muy usada en cocina india, donde es uno de los ingredientes del <em>Garam Masala<\/em>, y se utilizan generosamente junto con el comino. En general se tuestan antes de utilizarlas para acenturar su aroma.<\/p>\n<p>Se utilizan tambi\u00e9n para hacer <em>pickles<\/em> y embutidos, y en Europa del este a veces reemplaza la Alcaravea en el pan de centeno.<\/p>\n<p>Entre sus usos medicinales se incluye el de carminativo y para ayudar con la ansiedad y el insomnio.<\/p>\n<p>Si plantamos cilantro en casa, se va a semilla r\u00e1pidamente, sobre todo si lo ponemos al sol.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El cilantro es m\u00e1s que la hoja. Aqu\u00ed hablamos de la semilla de cilantro, que se usa mucho en cocina india, entre otras.<\/p>\n","protected":false},"author":1,"featured_media":11772,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[354,343,359],"class_list":["post-565","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-comida","tag-especias","tag-glosario","tag-ingredientes","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/cilantro-1.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-97","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":6699,"url":"https:\/\/le-fort.org\/cocina\/aceitunas-marinadas-de-apulia\/","url_meta":{"origin":565,"position":0},"title":"Aceitunas Marinadas de Apulia","author":"Marell Rojas","date":"4 de Agosto, 2015","format":false,"excerpt":"Receta de Aceitunas marinadas al estilo de Apulia, en Italia. Aceite de oliva, semillas de cilantro y jugo de lim\u00f3n las convierten en una delicia.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/08\/aceitunas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/08\/aceitunas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/08\/aceitunas-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/08\/aceitunas-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/08\/aceitunas-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5663,"url":"https:\/\/le-fort.org\/cocina\/merken-aji-rojo-seco-ahumado-con-sal-y-cilantro\/","url_meta":{"origin":565,"position":1},"title":"Merk\u00e9n","author":"Le-Fort.org","date":"27 de Agosto, 2014","format":false,"excerpt":"Merk\u00e9n, condimento Mapuche (Chile) de aj\u00ed rojo seco ahumado con sal y semillas de cilantro tostadas.","rel":"","context":"En &quot;Condimentos y Especias&quot;","block_context":{"text":"Condimentos y Especias","link":"https:\/\/le-fort.org\/cocina\/categoria\/condimentos-especias\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/merken-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/merken-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/merken-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/merken-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/merken-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5775,"url":"https:\/\/le-fort.org\/cocina\/chutney-de-mango\/","url_meta":{"origin":565,"position":2},"title":"Chutney de Mango","author":"Le-Fort.org","date":"30 de Septiembre, 2014","format":false,"excerpt":"Receta de chutney de mango, acompa\u00f1amiento cl\u00e1sico de la cocina india, muy vers\u00e1til y f\u00e1cil de preparar.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"Chutney de mango","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/chutney-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/chutney-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/chutney-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/chutney-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/chutney-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5684,"url":"https:\/\/le-fort.org\/cocina\/especias-cocina-india\/","url_meta":{"origin":565,"position":3},"title":"Especias para Cocina India","author":"Le-Fort.org","date":"12 de Enero, 2016","format":false,"excerpt":"Algunas especias esenciales para cocinar comida india.","rel":"","context":"En &quot;Ingredientes&quot;","block_context":{"text":"Ingredientes","link":"https:\/\/le-fort.org\/cocina\/categoria\/ingredientes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4895,"url":"https:\/\/le-fort.org\/cocina\/la-semilla-de-eneldo\/","url_meta":{"origin":565,"position":4},"title":"Eneldo (Semilla)","author":"Le-Fort.org","date":"19 de Agosto, 2013","format":false,"excerpt":"La semilla de eneldo es un ingrediente no muy frecuente pero esencial para la manufactura de pickles (encurtidos) y muy bueno con papas y en la elaboraci\u00f3n de panes.","rel":"","context":"En &quot;Condimentos y Especias&quot;","block_context":{"text":"Condimentos y Especias","link":"https:\/\/le-fort.org\/cocina\/categoria\/condimentos-especias\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/08\/eneldo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/08\/eneldo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/08\/eneldo-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/08\/eneldo-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/08\/eneldo-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5129,"url":"https:\/\/le-fort.org\/cocina\/diferencias-entre-la-curcuma-y-el-curry\/","url_meta":{"origin":565,"position":5},"title":"La C\u00farcuma y el Curry","author":"Le-Fort.org","date":"9 de Enero, 2014","format":false,"excerpt":"La c\u00farcuma y el curry no son lo mismo. La c\u00farcuma es un pariente del jengibre, mientras que el curry es una mezcla de especias que contiene c\u00farcuma.","rel":"","context":"En &quot;Ingredientes&quot;","block_context":{"text":"Ingredientes","link":"https:\/\/le-fort.org\/cocina\/categoria\/ingredientes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/curcuma-curry-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/curcuma-curry-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/curcuma-curry-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/curcuma-curry-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/curcuma-curry-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/565","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=565"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/565\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/11772"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}