Cilantro leaves

Cilantro leaves are the fresh leaves of the Coriandrum sativum plant, widely used in the cuisines of various cultures around the world for their characteristic aroma and refreshing, slightly citrusy, and somewhat spicy flavor. These leaves are an essential ingredient in many Latin American, Asian, and Mediterranean recipes, adding a fresh and vibrant touch to guacamoles, salsas, salads, soups, tacos, and curries.

Origin: Cilantro is native to the Mediterranean region and Southwest Asia, but its use has spread globally. In Latin America, it is very popular in countries such as Mexico, Peru, Colombia, and Venezuela, where the fresh leaves are incorporated into multiple traditional dishes.

Properties: Cilantro leaves contain antioxidants, vitamins A, C, and K, and minerals such as potassium and calcium. Furthermore, they are known for their digestive benefits and their ability to help reduce inflammation. Their fresh aroma not only enhances the flavor of foods but can also help stimulate the appetite.

Synonyms in Spanish from Latin America: In different regions, cilantro leaves may also be known simply as cilantro or, in some areas, as culantro fresco (although the latter term can refer to a similar but distinct plant, especially in the Caribbean). In countries like Mexico and Central America, it is commonly called cilantro, while in other parts, such as the Southern Cone, the term cilantro is also predominant.