Peppercorn-Cilantro Root Paste

Name: Peppercorn-Cilantro Root Paste
Prep time: 15 min
Yield: 2, 2 to 3 tablespoons
Cuisine: Thai
Ingredients: Pinch of salt; 2 teaspoons black peppercorns; 1 teaspoon fish sauce; 5 to 6 large cloves garlic (coarsely chopped (about 2 tablespoons)); 3 tablespoons coarsely chopped cilantro roots (or stems)

5 / 5 (1 reviews)

This peppercorn-cilantro root paste may sound exotic but it's a classic Thai trick for imparting a lot of oomph without a lot of ingredients or expense.

By: Leitesculinaria (via Leitesculinaria)

Original Publish: Apr 9, 2000

Last Updated: Mar 1, 2026

Prep: 15 mins

Yields: 2, 2 to 3 tablespoons

Nutrition Facts

23 kcalCalories

1 gProtein

5 gCarbs

1 gFat

Ingredients

Pinch of salt
2 teaspoons black peppercorns
1 teaspoon fish sauce
5 to 6 large cloves garlic (coarsely chopped (about 2 tablespoons))
3 tablespoons coarsely chopped cilantro roots (or stems)

Instructions

Place the peppercorns in a mortar with the garlic and pound to a paste.

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Reviews from the Original Source

Nathalie Herling ★ 5.0/5

Great suggestions. I overheard at a dinner party about using cilantro roots. Your article gave me real ideas. Like that they can be frozen too. Thank you.

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Peppercorn-Cilantro Root Paste

Nutrition Facts

Ingredients

Instructions

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Reviews from the Original Source

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