A few recipes will call for cilantro (fresh) during the cooking stage vs. adding at the end of the cooking stage.
Everytime I've added dried cilantro to a recipe, I've never been able to taste any cilantro taste. I've tried this immediately after opening a container.
However, another dried herb used in "South of the Border"/Mexican cuisine, which I can taste and like the taste of, but is not interchangeable, is Mexican oregano and always gives me that Mexican taste I'm looking for.
Does anyone use or purchase dried cilantro and feel satisfied with it?