Description

Cilantro is the leaf of the young coriander plant, botanically known as, Coriandrum sativum, from which Coriander Seed is obtained. It's a member of the parsley family, similar to anise. Cilantro leaves look a lot like the leaves of the flat Italian Parsley. This herb has a fragrant mix of taste of parsley and citrus. Cilantro has a distinctive green, waxy flavor.

A bunch of fresh green Cilantro

Origin

Cilantro is believed to have been one of the earliest plantings in North America, where the cilantro leaves, rather than the seed, became more popular. Today, it is grown in California, the Mediterranean region of Southern Europe, Mexico. The use of this herb, perhaps goes as far back as 5000 BC. It is mentioned in early Sanskrit writings dating from about 1500 BC. The Romans spread it throughout Europe, and it was one of the first spices to arrive in America.

Dried Coriander seeds and fresh green Cilantro

Use

Cilantro is traditionally used in Asian, Mexican and Middle Eastern cuisines. It's used in salsas, chutneys, meats, poultrys, seafood, soups, dips. Cilantro is used as a spice blend in seasoning blends such as masala, curry, recados. Fresh Cilantro leaves are also added as an attractive garnish.

Allspice
Anise Seed
Arrowroot
Basil, Sweet
Bay Leaves
Caraway Seed
Cardamom
Cayenne Pepper
Celery Seed
Chervil
Chives
Cilantro
Cinnamon
Cloves
Coriander
Cream of Tartar
Cumin
Curry Powder
Dill
Fennel Seed
Garlic
Ginger
Horseradish
Juniper Berries