Cilantro

Cilantro, also known as Coriandrum sativum, is a bright green, leafy herb commonly used in a variety of global cuisines. It has a distinctive, fresh, citrusy flavor with a slight peppery undertone. While the leaves are known as cilantro in many parts of the world, the seeds of the same plant are called coriander, which has a completely different flavor profile.

Cilantro is often used fresh, as cooking can diminish its flavor. It is a key ingredient in salsas, guacamole, chutneys, curries, and salads. In Mexican, Indian, Middle Eastern, and Southeast Asian cooking, cilantro adds a burst of freshness to dishes. It pairs particularly well with lime, garlic, and spicy ingredients.

In addition to its culinary uses, cilantro is known for its potential health benefits. It is rich in vitamins A, C, and K, and contains antioxidants that support overall health. Cilantro has also been traditionally used in natural remedies for its digestive and detoxifying properties.

Cilantro’s flavor can be polarizing—while many enjoy its fresh, citrusy taste, some people perceive it as soapy due to genetic factors. Regardless, it remains a staple in many kitchens around the world.