– 5 sprigs coriander leaves

Coriander leaves, commonly known as cilantro or Chinese parsley, are the fresh green foliage of Coriandrum sativum, an annual herbaceous plant native to the Mediterranean and South Asia. The leaves are feathery and delicate, ranging from 2–5 cm in length, with a bright green color and a distinctive, polarizing flavor profile—described as fresh and citrusy by some, while others perceive a soapy quality due to the presence of the aldehyde compound 2-alkenals. The plant also produces seeds and roots that are culinary ingredients in their own right, though the leaves are the most commonly used fresh form in contemporary global cuisine.

The flavor is herbaceous and aromatic with subtle citrus and pepper notes, intensifying when the leaves are bruised or cooked. Coriander leaves are best used fresh, as their delicate volatile oils dissipate rapidly with drying or heat.

Coriander leaves are essential in South and Southeast Asian cuisines, where they function both as a finishing herb and as a base component in curries, chutneys, and marinades. In Latin American cooking, cilantro is a cornerstone ingredient in salsas, guacamole, and ceviche. The leaves are also used in Indian cuisine for garnishing and flavoring chutneys, in Thai cuisine for curries and stir-fries, and in Mexican and Central American cuisine for numerous traditional dishes. They are typically added at the end of cooking to preserve their fresh flavor, though they may be incorporated into wet pastes and bases for curries. Coriander leaves pair well with lime, chili, garlic, and coconut, making them particularly suited to acidic and spicy preparations.