of coriander - broad leaf
Cilantro is rich in vitamins K and A, with notable antioxidant and anti-inflammatory compounds. It is very low in calories and provides trace minerals including manganese and iron.
About
Cilantro (Coriandrum sativum), commonly called coriander leaf or cilantro in the Americas, is the fresh leafy herb of the coriander plant native to the Mediterranean and southwestern Asia. The broad-leaf variety produces larger, more delicate leaves than the narrow-leaf cultivar, with a distinctive bright green color and tender texture. The flavor profile is characteristically pungent and citrusy with peppery undertones; cilantro contains aldehydes responsible for its polarizing taste—some perceive it as fresh and herbaceous while others experience a soapy, unpleasant flavor due to genetic variation in taste receptor sensitivity.
Culinary Uses
Broad-leaf cilantro is essential in Latin American, Indian, Southeast Asian, and Middle Eastern cuisines. It is used fresh as a finishing herb in salsas, guacamole, curries, pho, ceviche, and rice dishes, where its delicate leaves add brightness without cooking off quickly. The broad leaves are particularly suitable for garnishing and can be incorporated into chutneys, marinades, and salad dressings. It pairs well with lime, cumin, garlic, and chili peppers, and is often added at the end of cooking or served fresh on the side to preserve its volatile aromatic compounds and tender texture.