small bunch coriander
Rich in antioxidants and vitamin K, with notable levels of vitamin A and folate. Low in calories while providing antimicrobial and anti-inflammatory compounds.
About
Coriander (Coriandrum sativum) is an herbaceous annual plant native to the Mediterranean and southwestern Asia, belonging to the Apiaceae family. The fresh herb, also called cilantro in American English, consists of delicate, feathery green leaves on slender stems. The plant produces a distinctive flavor profile—bright, citrusy, and slightly peppery—that is polarizing among consumers; some perceive a soapy quality due to genetic variations affecting aldehydes perception. The same plant also produces small spherical seeds used as a spice, which have a warmer, more aromatic quality distinct from the fresh leaves.
Culinary Uses
Fresh coriander is a foundational herb in Asian, Latin American, and Middle Eastern cuisines, used to finish dishes with its bright herbaceous notes. It appears in Mexican salsas, Indian chutneys, Thai curries, and Southeast Asian soups, as well as in Middle Eastern salads and North African tagines. The delicate leaves are best added near the end of cooking to preserve their volatile aromatics, though roots and lower stems can be incorporated into curry pastes and stock. The herb pairs well with lime, cilantro, cumin, chili, and garlic; it complements both raw applications in salads and cooked dishes.