Herb
Pak Chee
A tier
Pak chee is the Thai name for coriander/cilantro, with special emphasis on roots and stems pounded into curry pastes alongside leaves for garnish—whole-plant Thai usage. Buy plants with roots when possible for paste. Leaves finish tom yum and salads. Seed is pak chee farang when referring to other herbs—context matters.
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Unit
Characteristics
Preparations
ChoppedChutneyFreshGarnishGroundSeeded
Traits
CitrusCurry PasteEssentialRoot Stem LeafRootyThaiThai Name
History
TH
Pak chee roots became foundational in Thai curry pastes.
TH
Thai markets sold coriander with roots attached.
Global Thai cookery taught whole-plant pak chee use.
Western growers started bundling cilantro roots for Thai chefs.