x chopped cilantro
Cilantro is low in calories and provides small amounts of vitamins A, C, and K, along with trace minerals; it is valued more for flavor contribution than significant nutritional density.
About
Cilantro (Coriandrum sativum) is the fresh leaf and stem of the coriander plant, a member of the Apiaceae family native to the Mediterranean and South Asia. The herb is characterized by delicate, flat, serrated leaflets and a distinctive aromatic profile that is polarizing: most palates perceive bright, citrusy, and herbaceous notes, while a genetic variation affecting taste receptors causes approximately 4-14% of populations to perceive a soapy or metallic flavor. Cilantro is botanically distinct from coriander seeds, which come from the same plant's dried fruit. The leaves are bright green, tender, and highly perishable, with flavor that diminishes rapidly upon drying or extended storage.
Culinary Uses
Cilantro is used extensively in Latin American, South Asian, Southeast Asian, and Middle Eastern cuisines, typically added fresh as a finishing herb to impart brightness and aroma rather than during cooking. It appears as a key component in salsas, guacamole, curries, chutneys, pho, and Vietnamese and Thai salads. In Mexican cuisine, it is often combined with lime, onion, and chiles. Cilantro pairs well with cumin, lime juice, garlic, and chiles, and is most effective when added shortly before serving to preserve its volatile aromatic compounds and fresh texture.