Description
Cilantro refers to the fresh leaves of the coriander plant (Coriandrum sativum), an annual herb in the family Apiaceae. While coriander typically refers to the dried seeds, cilantro specifically denotes the fresh, green leaves that are widely used as an herb in cooking.
Uses
Cilantro has extensive culinary applications:
- Mexican cuisine: Essential in salsas, tacos, guacamole, and garnishing
- Asian cuisine: Used in Thai soups, Vietnamese pho, and Indian chutneys
- Middle Eastern cuisine: Added to salads, rice dishes, and meat preparations
- Latin American cuisine: Important in ceviches and fresh sauces
- Garnish: Popular fresh garnish for soups, curries, and dishes worldwide
- Sauces: Key ingredient in green sauces and herb pastes
- Salads: Fresh leaves used in various salad preparations
Origin
Cilantro comes from the coriander plant, which is native to the Mediterranean Basin. The use of fresh coriander leaves (cilantro) has spread globally and is now integral to many world cuisines.
Characteristics
The fresh leaves have a distinctive flavor that most people perceive as fresh and slightly citrusy. However, due to genetic variations, some individuals experience the taste as soapy or unpleasant.
Taste Perception
Studies show significant variation in cilantro preference among different populations. About 21% of East Asians, 17% of Caucasians, and 14% of people of African descent express dislike for cilantro, while only 7% of South Asians, 4% of Hispanics, and 3% of Middle Eastern subjects express dislike.
Culinary Notes
Cilantro is typically used fresh rather than dried, as drying significantly diminishes its flavor. The leaves are often added at the end of cooking or used as a fresh garnish to preserve their bright, distinctive taste.
Difference from Coriander Seeds
While cilantro and coriander come from the same plant, they have very different flavor profiles. Cilantro leaves are fresh and bright, while coriander seeds are warm, nutty, and citrusy.