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 fresh and fragrant leaves, which impart a fresh, slightly citrusy flavor with a herbal touch to dishes.

Its origin dates back to the Mediterranean region and Southwest Asia, although it is now cultivated in many parts of the world due to its popularity in cooking.

Regarding its properties, cilantro is an excellent source of antioxidants, vitamins A, C, and K, as well as minerals like potassium and calcium. It is also attributed with digestive and detoxifying properties, helping to improve digestion and eliminate toxins from the body.

In different Spanish-speaking countries, cilantro may have several synonyms; among the most common are: culantro (although in some places this term may refer to a similar but distinct plant), Chinese parsley, and in some regions, it is simply called cilantro. It is important to distinguish that the "culantro" used in some Caribbean and Central American countries as a different herb has a stronger flavor and longer leaves, while common cilantro is the one seen in most recipes.

In cooking, cilantro is used fresh to garnish and season stews, sauces, salads, soups, and traditional dishes such as guacamole, ceviche, tacos, and many Mexican, Peruvian, Colombian, and Central American recipes.