Cilantro is a fragrant leafy herb from the parsley family, scientifically known as Coriandrum sativum. While the leaves are commonly called cilantro in North America, the seeds are known as coriander. Native to regions of southern Europe, North Africa, and western Asia, cilantro is now widely cultivated and used around the world. It is recognized for its bright, citrusy flavor and distinctive aroma, although some people perceive its taste as soapy due to genetic differences in taste receptors. When cilantro flowers, it produces delicate white or pale pink blossoms that attract bees and other pollinators. The entire plant is edible: leaves, stems, roots, seeds, and even flowers.

Culinary Uses: Cilantro is widely used in cooking and is especially popular in Mexican, Indian, Middle Eastern, and Southeast Asian cuisines. It is commonly used in salsas, curries, soups, salads, tacos, rice dishes, and sauces such as chutney and chimichurri. The seeds, known as coriander, have a warm, slightly sweet citrus flavor and are frequently used dried or ground in spice blends.

Health Benefits: Cilantro contains vitamins A, C, and K, along with antioxidants and small amounts of minerals such as potassium and manganese. It has traditionally been associated with digestive support and anti-inflammatory properties.

Cultural Facts: Archaeologists have found evidence of coriander in ancient Egyptian tombs, and both the Greeks and Romans used the herb in cooking and medicine. Despite its popularity, cilantro is also known for being one of the world’s most divisive herbs because of the way different people experience its taste.

ALLERGEN WARNING: AAPLD is not responsible for any reactions or sensitivities to any spice. Please be aware that spices may contain or come into contact with common allergens like dairy, eggs, soybeans, tree nuts, peanuts, fish, shellfish, or wheat. Stay safe! Cook with caution.

Rosemary (Salvia rosmarinus) is a fragrant evergreen herb native to the Mediterranean region and a member of the mint family. It is recognized by its narrow, needle-like leaves, woody stems, and strong pine-like aroma. It grows best in sunny, warm climates and is commonly cultivated in gardens as both a useful herb and an ornamental plant.

Culinary Uses: Rosemary is widely used in cooking because of its bold, earthy, slightly peppery flavor. It pairs especially well with roasted potatoes, vegetables, chicken, lamb, pork, and beef. It is also commonly added to breads such as focaccia, soups, stews, marinades, and infused oils. Fresh rosemary is often preferred for roasting and grilling, while dried rosemary works well in slow-cooked dishes. Whole sprigs can be added to sauces or roasted dishes for flavor and removed before serving, while chopped leaves can be mixed directly into recipes.

Health Benefits: Rosemary contains antioxidants and compounds such as rosmarinic acid that may help reduce inflammation and protect cells. It has traditionally been used to aid digestion and improve circulation. Some studies also suggest its aroma may support memory, focus, and alertness.

Cultural Facts: Rosemary’s name comes from Latin words meaning “dew of the sea,” likely referring to its coastal Mediterranean origins. In ancient Greece and Rome, rosemary symbolized remembrance, loyalty, and fidelity. It was often used in weddings, funerals, and ceremonies. William Shakespeare mentioned rosemary in Hamlet with the line, “There’s rosemary, that’s for remembrance.” Rosemary plants can live for many years and may grow into large shrub-like bushes. Their small flowers are highly attractive to bees, and rosemary honey is considered a delicacy in some parts of the world.

ALLERGEN WARNING: AAPLD is not responsible for any reactions or sensitivities to any spice. Please be aware that spices may contain or come into contact with common allergens like dairy, eggs, soybeans, tree nuts, peanuts, fish, shellfish, or wheat. Stay safe! Cook with caution.