2 tbsp. cilantro sprig
Cilantro is low in calories but rich in vitamins A, K, and C, and contains beneficial phytonutrients and antioxidants. It also provides trace minerals including potassium and manganese.
About
Cilantro (Coriandrum sativum) is a soft, leafy herb from the Apiaceae family, native to southern Europe and southwestern Asia. The plant produces feathery, bright green leaves with a distinctive pungent aroma and fresh, citrusy flavor with subtle floral and peppery notes. Fresh cilantro sprigs consist of tender stems with attached leaves; the herb is frequently divided into two forms for culinary purposes—the delicate upper leaves and tender stems for raw applications, and the lower, thicker stems sometimes reserved for cooking. The same plant also produces coriander seeds (the dried fruits), which have a distinctly different warm, spice-forward flavor profile and are commonly used in ground or whole form.
Cilantro is appreciated for its bright, complex flavor that adds freshness and dimension to dishes, though its taste profile is notably polarizing—some individuals perceive a soapy quality due to a genetic variation in olfactory receptors that detect aldehydes.
Culinary Uses
Cilantro is a cornerstone ingredient in Latin American, South Asian, Southeast Asian, and Middle Eastern cuisines. Fresh cilantro sprigs are typically used raw or added at the end of cooking to preserve their delicate flavor and vibrant green color. Common applications include garnishing and seasoning curries, salsas, guacamole, pho, ceviche, and grain bowls. The leaves and upper tender stems integrate seamlessly into chutneys, fresh sauces, and marinades, while lower stems can be added to stocks or cooked dishes for additional flavor. Cilantro pairs exceptionally well with lime, garlic, cumin, chili peppers, and coconut, and is often combined with mint and parsley in Middle Eastern preparations.