bunch of coriander. note: this is optional and i suggest making the dish with and without to see what you like best
Fresh coriander is low in calories and provides vitamin K, vitamin A, and various antioxidants; it is traditionally valued in herbal medicine for its potential digestive and anti-inflammatory properties.
About
Coriander (Coriandrum sativum) is an herbaceous annual plant native to the Mediterranean and South Asia, cultivated worldwide for its aromatic leaves and seeds. The fresh herb, commonly called cilantro in Spanish-speaking regions and parts of North America, or coriander leaves in South Asia, consists of delicate, feathery green foliage with a distinctive bright, citrusy flavor and slight soapy undertone characteristic of certain pungent aldehydes in its chemical composition. The plant produces small seeds that develop a warmer, slightly sweet and citrus-tinged spice profile when mature and dried. Coriander is one of the most polarizing herbs due to genetic variation in taste perception, with some individuals experiencing pronounced cilantro flavor while others detect a soapy or unpleasant taste.
Culinary Uses
Fresh coriander leaves (cilantro) are integral to South Asian, Southeast Asian, Latin American, and Middle Eastern cuisines. They are commonly used as a finishing garnish in curries, salsas, guacamole, and pho, or incorporated into chutneys, marinades, and fresh sauces. In Indian cooking, coriander appears in masalas and is a primary component of fresh green chutneys. The herb pairs well with lime, cumin, and chili, and is often included raw to provide brightness and freshness to cooked dishes. For those sensitive to its characteristic flavor, coriander can be omitted or substituted without compromising dish integrity.