Cilantro, called fresh coriander in many countries, is the leafy herb of the coriander plant. It tastes bright, citrusy and herbal, and is added to dishes at the end of cooking.
- Botanical name
- Coriandrum sativum
- Type
- Fresh herb (the leaves and stems of the coriander plant)
- Native to
- Southern Europe, North Africa and southwestern Asia
- Top producers
- India and many other countries
- Used most in
- Mexico, India, Thailand, Vietnam, the Middle East, China
History
Coriander is one of the oldest known herbs. Seeds have been found in ancient Egyptian tombs, and the plant is mentioned in Sanskrit texts and by the ancient Greeks and Romans. It reached the Americas with the Spanish and became a staple of Mexican cooking. In the United States the leaves are called cilantro, the Spanish word for the herb, while the dried seed is called coriander.
Where it comes from
The plant is native to a region from southern Europe through North Africa to southwestern Asia. India is the largest producer and consumer of coriander.
Where it is used most
Cilantro is used heavily in Mexican salsas and tacos, Indian chutneys and curries, Thai and Vietnamese soups and salads, Middle Eastern dishes and Chinese cooking.
Varieties and types
There is one main species. The seeds (coriander) and leaves (cilantro) taste very different. Vietnamese coriander and culantro are different plants with similar flavors.
Flavor and how to use it
Chop leaves and tender stems and add them at the end, as heat dulls the flavor. Blend into chutneys and sauces, or scatter on soups, curries and tacos.
Buying, storing and substitutes
Keep stems in a glass of water in the fridge, loosely covered, for up to a week. Chop and freeze in oil for longer storage. Parsley with a squeeze of lime can substitute, though the flavor differs.
Good to know
For some people cilantro tastes soapy. This is linked to variations in a gene that affects smell receptors.
Recipes that use it
- Aloo Gobi (Potato and Cauliflower Curry)
- Aloo Paratha (Potato Stuffed Flatbread)
- Chicken Biryani
- Chicken Quesadillas
- Crispy Falafel
- Dal Tadka (Yellow Lentil Curry)
- Easy Chana Masala
- Easy Chicken Tacos with Fresh Salsa
- Easy Home-Style Chicken Curry
- Easy Shakshuka
- Fresh Guacamole
- Fresh Spring Rolls (Gỏi Cuốn)
- Hearty Red Lentil Soup
- Indian Egg Curry
- Kanda Poha (Indian Flattened Rice Breakfast)
- Lemon Rice (South Indian Chitranna)
- Matar Paneer
- Moroccan Chicken Tagine with Olives and Lemon
- Pico de Gallo (Fresh Salsa)
- Rajma Masala (Kidney Bean Curry)
Photo credit: Bridgette Lynn on Pexels.