Cilantro

Fresh cilantro brings bright, citrusy flavors and aromatic complexity to kitchens around the world, making it an essential herb for countless culinary traditions. This vibrant green herb, also known as coriander leaves or Chinese parsley, features delicate, flat leaves with a distinctive flavor profile that combines fresh citrus notes with subtle peppery undertones. Native to regions spanning Southern Europe to North Africa and Southwest Asia, cilantro has become a cornerstone ingredient in Mexican, Indian, Thai, Middle Eastern, and Latin American cuisines. The tender leaves and stems are both edible, offering a crisp texture that adds freshness to both cooked dishes and raw preparations. While some people have a genetic sensitivity that makes cilantro taste soapy, for most, it provides an irreplaceable brightness that enhances everything from salsas to curries. Cilantro works beautifully in fresh applications like guacamole, pico de gallo, and chimichurri, where its raw intensity can shine. It's equally valuable when stirred into hot dishes at the end of cooking, such as Indian dal, Thai green curry, or Vietnamese pho, where brief heat exposure releases its aromatic oils without diminishing its fresh character. For best results, add cilantro leaves to hot dishes just before serving, and store fresh bunches in water like cut flowers in your refrigerator. The herb pairs exceptionally well with lime juice, garlic, chilies, and onions, making it perfect for marinades, dressings, and spice pastes that form the foundation of many international dishes.