few sprigs fresh cilantro
Cilantro is low in calories but rich in vitamins K and A, as well as antioxidant compounds. It provides modest amounts of dietary fiber and minerals including potassium and manganese.
About
Cilantro (Coriandrum sativum) is the fresh leaf and stem of the coriander plant, native to the Mediterranean and South Asia. It is a tender annual herb with delicate, feathery leaves that range from broadly lobed at the base to finely divided at the top. The flavor profile is distinctly bright and citrusy, with grassy, peppery undertones. Cilantro possesses a polarizing quality due to the presence of aldehydes—a genetic trait causes some individuals to perceive the herb as soapy rather than fresh. The plant thrives in cool seasons and rapidly bolts to seed in hot weather, at which point the leaves become less tender and more intensely aromatic.
Culinary Uses
Cilantro is fundamental to Latin American, Southeast Asian, Indian, and Middle Eastern cuisines. It serves as a primary garnish and flavoring agent in salsas, curries, Vietnamese pho, Mexican ceviche, Indian chutneys, and Thai dishes. The herb's volatile oils are best preserved when added fresh at the end of cooking or as a garnish, though it can be briefly wilted into hot dishes. Cilantro pairs well with lime, chili, garlic, and coconut; its bright character complements both light seafood preparations and rich, spiced dishes. The roots and seeds of the same plant (coriander) offer distinctly different flavor notes and are used separately in cooking.