tbsp: chopped coriander
Fresh coriander is a good source of vitamin K and provides modest amounts of vitamins A and C, along with antioxidants including quercetin and beta-carotene.
About
Coriander (Coriandrum sativum) is an herbaceous annual plant native to the Mediterranean and Southwest Asia, belonging to the Apiaceae family. The ingredient commonly referred to as "coriander" in culinary contexts refers to the fresh green leaves and stems, also known as cilantro in many English-speaking regions. The fresh herb possesses a distinctive, citrusy flavor with subtle peppery notes and a characteristic aroma that some find pleasant and others find soapy due to genetic variation in taste perception. When chopped, the herb releases its volatile oils, intensifying its aromatic profile. The same plant also produces dried seeds used as a warming spice with an entirely different flavor character—warm, slightly sweet, and lemony.
Culinary Uses
Fresh chopped coriander is used extensively in South Asian, Southeast Asian, Latin American, and Middle Eastern cuisines. It serves as a finishing herb in curries, chutneys, salsas, and soups, added just before serving to preserve its delicate flavor and bright color. In Indian cuisine, it appears in raitas, dals, and vegetable preparations; in Thai and Vietnamese cooking, it accompanies noodle dishes and rice; in Mexican cuisine, it anchors salsas and garnishes tacos. The herb pairs well with lime, chili, garlic, and tropical fruits. Chopped coriander should be added late in cooking to prevent flavor loss through heat exposure.