cup highly packed cilantro
Low in calories but rich in vitamins A, K, and C, as well as antioxidants and essential oils. Contains small amounts of iron and magnesium.
About
Cilantro (Coriandrum sativum) is a tender annual herb native to the Mediterranean and south-central Asia, belonging to the Apiaceae family. The plant produces feathery, delicate green leaves with a distinctive aroma—pungent, citrusy, and slightly peppery. The flavor profile is polarizing: some perceive bright, herbaceous notes, while genetic sensitivity (attributed to the OR6A2 gene) causes others to detect a soapy taste. Fresh cilantro leaves are distinguished from the plant's mature seeds (coriander), which have an entirely different warm, nutty flavor profile used as a spice.
Culinary Uses
Cilantro is a foundational herb in Latin American, South Asian, Southeast Asian, and Middle Eastern cuisines. Fresh leaves are used raw or briefly cooked in salsas, chutneys, curries, pho, guacamole, and as a finishing garnish for soups and rice dishes. The tender stems are edible and flavorful, often included in grinding pastes and marinades. Cilantro pairs well with lime, chile peppers, garlic, and cumin. It is best added at the end of cooking or served fresh, as prolonged heat diminishes its distinctive volatile aromatics.