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Cilantro / Coriander
editI have substituted the word "Coriander" for the word "Cilantro" here.
"Cilantro" already redirects to the "Coriander" WP page. That fact, along with the content of that page, suggest that Coriander is the more internationally recognised term. Any confused reader would click on "Coriander", and see the note of the synonym Cilantro in the Coriander article.
Hope that makes sense. --Ukslim (talk) 17:11, 4 January 2008 (UTC)
- Actually, no, that doesn't make sense. At least in Western cuisines, coriander refers to the seed and the spice it is ground into and cilantro/fresh coriander/Chinese parsley refers to the fresh, leafy herb. However many names it has, most people will recognize cilantro as the herb rather than the seed/powder. It's a pretty important distinction since they taste nothing alike and are used in very different fashions.
- The redirect is probably logical, i.e., they're both from the same plant, and the plant is usually called coriander. However, changing the term used here would be confusing and misleading. I think it should go back to cilantro. Zlama (talk) 02:42, 10 October 2012 (UTC)
image
editThe image is not of Chermoula, so it needs to be labelled informatively. Although it would be better to show charmoula in a dish or something that would actually portray the subject of the article. Keep the current one to illustrate a dish made using it. Also, Chermoula is not a course in a meal, it is a condiment or marinade used to prepare/eat food, so that should come out. And its main ingredient is definitely not fish. You may use it with fish, but there is no fish in it. It probably would be best to skip all those image categories since they don't apply. Perhaps you could use the Other category and say a "mixture of herbs, spices and oil," or something along those lines. Zlama (talk) 03:09, 10 October 2012 (UTC)