?2 cup chopped cilantro
Cilantro is low in calories but provides vitamin K, vitamin A, and antioxidants. It also contains trace minerals including manganese and iron.
About
Cilantro (Coriandrum sativum) is the fresh leaf and stem of the coriander plant, a herbaceous annual native to the Mediterranean and South Asia. The plant produces delicate, feathery foliage with a distinctive aromatic profile that is polarizing in flavor perception: some palates detect bright, citrusy, and herbaceous notes, while others experience a soapy or metallic quality due to genetic variation in olfactory receptors. The leaves are tender and should be used fresh, as heat and drying diminish their characteristic volatile oils. Cilantro is closely related to coriander seeds, which come from the same plant but have an entirely different flavor profile—warm, spicy, and slightly sweet.
Culinary Uses
Cilantro is a foundational herb in Latin American, Indian, Southeast Asian, and Middle Eastern cuisines. In Mexican cooking, it appears fresh in salsas, guacamole, and as a garnish for tacos and ceviches. Indian curries often incorporate cilantro into chutneys, while Vietnamese and Thai cuisines use it in pho, curries, and salads. The herb is typically added at the end of cooking or used raw to preserve its fresh character. Cilantro pairs well with lime, garlic, chili, and cumin, and complements fish, poultry, legumes, and vegetables. Its tender leaves bruise easily, so gentle handling and last-minute addition are recommended.