cilantro roots or ⅓ cup cilantro stems

Cilantro roots (and lower stems) are the basal portions of Coriandrum sativum, a tender annual herb native to the Mediterranean and South Asia. The roots are thin, white to pale tan, fibrous structures that extend from the base of the plant; they carry a more concentrated, earthy version of cilantro's characteristic flavor compared to the leaves. The lower stems are more tender and subtly flavored than upper stems, with a green color and similar herbal profile to the roots. Both parts contain the essential oils and compounds responsible for cilantro's pungent, slightly citrusy taste, though the roots deliver a deeper, more mineral-forward character with less of the soap-like quality some perceive in the leaves.

In Southeast Asian cuisines—particularly Thai, Vietnamese, and Cambodian cooking—cilantro roots and stems are preferred over leaves for their robust flavor and structural integrity during cooking, as they withstand heat and prolonged contact with other ingredients better than delicate leaves.

Cilantro roots and lower stems are extensively used in Southeast Asian curry pastes, broths, and spice rubs, where they contribute deep herbal and earthy notes that complement aromatic ingredients like garlic, galangal, and lemongrass. In Thai cuisine, they form a core component of curry pastes (green, red, and yellow curry bases) and are brewed in clear broths and soups. Vietnamese and Cambodian cooks utilize them in marinades, stocks, and as a bed for steaming fish or seafood. The roots and stems are also bruised or pounded to release their volatile oils before use, enhancing their aromatic impact. They pair exceptionally well with coconut milk, fish sauce, chiles, and ginger, and are less commonly used raw due to their tougher texture.