bunch green kizbara or 1 stalk celery

Cilantro (Coriandrum sativum), also known as kizbara, dhania, or Chinese parsley, is a leafy herbaceous plant belonging to the Apiaceae family, native to the Mediterranean and South Asia. The plant produces tender, feathery green leaves with a distinctly pungent, citrusy aroma and a flavor profile that is fresh and slightly sharp, with soapy notes that are genetically determined—some individuals perceive a pleasant herbaceous taste while others experience an unpleasant soapy quality due to the presence of aldehydes in the leaves. The herb is available in multiple forms throughout the plant: leaves (cilantro proper), seeds (coriander), and roots, each with distinct culinary applications.

Fresh cilantro leaves are a cornerstone ingredient in Latin American, Indian, Middle Eastern, and Southeast Asian cuisines. They are commonly used as a garnish and flavor component in salsas, curries, chutneys, and rice dishes, and are essential in dishes such as guacamole, pho, and Indian coriander chutney. The leaves are typically added at the end of cooking or used raw to preserve their bright, fresh character, as heat can diminish their distinctive flavor. Cilantro pairs particularly well with lime, cumin, and chili peppers, and is valued for both its aromatic and digestive properties in traditional medicine.