re: #282 Cannadian Club Akbar

But people see it’s a pretty green color and overdue it.

Yeah, that’s true. But here in good old sunny So Cal the spicier the food the more they like it. Freshly chopped up and sauteed before adding it to the dish is the way I like to use it, it helps mellow the spiciness and take away some of the bitterness if you use too much. Dried cilantro is a lot stronger, I use it sparingly because I learned the hard way how nasty too much can be.