handful of cilantro/coriander
Cilantro is low in calories and provides vitamin K, vitamin A, and various antioxidants; it also contains small amounts of dietary minerals including potassium and manganese.
About
Cilantro (Coriandrum sativum L.) is the fresh leafy herb derived from the coriander plant, a member of the Apiaceae family native to the Mediterranean and South Asia. The plant produces delicate, feathery leaves with a distinctive aromatic profile ranging from bright and citrusy to pungent and somewhat soapy, depending on variety and growing conditions. The same plant yields coriander seeds, which are dried and used as a warm, slightly sweet spice. Cilantro leaves are tender with a hollow stem structure and a pale to medium green color, often resembling flat-leaf parsley to the untrained eye, though botanically distinct.
Culinary Uses
Cilantro leaves are extensively used as a fresh herb across Latin American, Indian, Southeast Asian, and Middle Eastern cuisines. They function as a garnish, base ingredient in salsas, chutneys, and guacamole, and as a finishing element in curries, soups, and rice dishes. In Vietnamese cuisine, cilantro appears in pho and banh mi; in Indian cooking, it flavors chutneys and curries; in Mexican cuisine, it anchors salsas and garnishes tacos. The herb's volatile oils are heat-sensitive, so cilantro is typically added near the end of cooking or as a fresh garnish to preserve its characteristic flavor.