coriander leaves - few
Coriander leaves are low in calories while providing vitamin K, vitamin A, and antioxidants including flavonoids and phenolic acids. They also contain trace minerals such as manganese and potassium.
About
Coriander leaves, commonly known as cilantro in North America and Latin America, are the fresh green foliage of Coriandrum sativum, an annual herbaceous plant native to southern Europe and the Mediterranean region. The leaves are delicate, lacy, and feathery with a distinctive bright green color, featuring thin serrated leaflets that become more finely divided toward the stem tips. The flavor profile is complex and polarizing: herbaceous and slightly citrusy with subtle peppery notes, though a genetic trait causes some individuals to perceive a soapy or metallic quality. The plant's seeds are also harvested as a separate spice with a distinctly warm, sweet, and nutty flavor profile.
Culinary Uses
Coriander leaves are essential in Asian, Latin American, and Indian cuisines, used extensively as both an ingredient and garnish. In South Asian cooking, fresh cilantro is added to curries, chutneys, dal, and rice dishes, while in Mexican and Central American cuisine it appears in salsas, guacamole, and ceviche. Southeast Asian dishes—particularly Thai, Vietnamese, and Cambodian preparations—incorporate cilantro in pho, tom yum, and fresh spring rolls. The leaves are best added at the end of cooking or as a raw garnish to preserve their delicate flavor and aroma; prolonged heat diminishes their distinctive character. Pairing cilantro with lime, cumin, and chili peppers creates foundational flavor combinations across multiple cuisines.