Cilantro

Cilantro is an aromatic herb widely used in the cuisines of various cultures around the world, particularly in Latin American, Asian, and Mediterranean gastronomy. It is characterized by its green, fragrant leaves with a fresh and slightly citrusy flavor, which add a distinctive and refreshing touch to dishes.

Cilantro comes from the plant Coriandrum sativum, native to the Mediterranean region and Southwest Asia, but its use has spread globally due to its versatility and unique flavor. Both its leaves and its seeds (known as coriander) are used in various recipes.

In terms of properties, cilantro is rich in antioxidants, vitamins A, C, and K, as well as minerals like potassium and calcium. It has digestive qualities and can help detoxify the body, making it highly valued not only for its flavor but also for its health benefits.

In different Hispanic American countries, cilantro may have other names or variations depending on regional use, although it is generally known as cilantro. In some places, it is also called culantro (though this name may refer to another similar plant, especially in the Caribbean), and in certain areas, it may simply be known as Chinese parsley due to its more intense flavor compared to traditional parsley.

Cilantro is an essential ingredient in salsas, guacamole, ceviches, soups, stews, and salads, providing freshness and enhancing other flavors in cooking.