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.