Description

Coriander leaves, commonly known as cilantro in many parts of the world, are the fresh, vibrant green leaves of the Coriandrum sativum plant, which belongs to the Apiaceae family. This herb is notable for its distinctive, refreshing taste that some describe as lemony or lime-like with a hint of peppery, earthy undertones. The flavor and aroma of cilantro are somewhat polarizing, with people generally falling into two distinct camps: those who love it for its fresh, citrusy zest and those who find its taste soapy, a reaction attributed to genetic differences in taste perception. Cilantro is a staple herb in various global cuisines, including Mexican, South Asian, Southeast Asian, Middle Eastern, and Mediterranean cooking. It’s used both as a culinary herb and a garnish, adding a burst of flavor and color to dishes such as salsas, curries, salads, soups, and tacos. The entire plant is edible, though the leaves and stems are the most commonly used parts in cooking. Cilantro is known for its versatility and is often added at the end of the cooking process to preserve its delicate flavor and vibrant color. Beyond its culinary uses, cilantro has been utilized in traditional medicine for its potential health benefits. It is believed to have antioxidant, anti-inflammatory, and antibacterial properties.