ingredient information
Tequila Cilantro
Tequila (Spanish pronunciation: [te'kila]) is an agave-based spirit made primarily in the area surrounding the city of Tequila, 65 kilometres (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco. The volcanic soil in the region surrounding Tequila is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year.[1] Mexican laws state that tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.[2] Tequila is most often made at a 38–40% alcohol content (76–80 proof), but can be produced between 35–55% alcohol content (70–110 proof).[ Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as cilantro, particularly in the Americas. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing towards it (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter. The word derives from Latin “coriandrum� in turn from Greek “????a????�.[1] The Mycenaean Greek form of the word, koriadnon is "similar to the name of Minos' daughter Ariadne, and it is plain how this might be corrupted later to koriannon or koriandron