cilantro – fresh
Fresh cilantro is low in calories but rich in vitamins A and K, and contains beneficial compounds including antioxidants and antimicrobial properties. It is also a modest source of minerals including iron, magnesium, and manganese.
About
Cilantro (Coriandrum sativum) is a fresh herbaceous plant native to the Mediterranean and southwestern Asia, and its leafy green foliage is widely used as a culinary herb across global cuisines. The plant produces small, delicate, flat leaves with a distinctive serrated edge and thin stems; its flavor is bright, citrusy, and slightly peppery, though perception varies significantly among individuals due to genetic factors affecting taste receptors (some experience soapy or unpleasant notes). The plant is sometimes called Chinese parsley or coriander leaf in English-speaking regions, while the same plant's dried seeds are marketed as coriander spice—a common source of culinary confusion.
Culinary Uses
Fresh cilantro is fundamental to Latin American, Southeast Asian, Indian, and Middle Eastern cuisines, appearing in salsas, curries, pho, chutneys, and as a finishing garnish for countless dishes. In Mexican cooking, it is essential to salsas, guacamole, and cilantro-lime rice; in Thai cuisine, it appears in curries and stir-fries; in Indian cooking, it features in chutneys and as a garnish for dal and rice dishes. The leaves are best used fresh and added near the end of cooking or as a raw garnish to preserve their delicate flavor and bright color. Cilantro pairs particularly well with citrus, garlic, chiles, cumin, and fish, and is often combined with lime juice and onion in Latin American preparations.