Cilantro leaves

Cilantro leaves are the fresh leaves of the Coriandrum sativum plant, highly valued in cooking for their refreshing, citrusy, and slightly spicy flavor. These leaves are widely used to add aroma and flavor to a great variety of dishes, from sauces and salads to stews, soups, and marinades.

Cilantro is native to the Mediterranean region and Southwest Asia, but its use has spread throughout the world, especially in Latin American, Asian, and Middle Eastern cuisines.

In addition to their characteristic flavor, cilantro leaves provide important nutritional benefits. They are rich in antioxidants, vitamins A, C, and K, and contain minerals like potassium and calcium. They are also attributed with digestive and anti-inflammatory properties.

Regarding their synonyms in Spanish from Latin America, these leaves may also be known as cilantro fresco (fresh cilantro) or more regionally as culantro (although in some countries culantro is a different plant with a similar flavor). In certain countries, they are simply called cilantro, highlighting the plant's integral use, especially in traditional recipes.

In cooking, it is recommended to add cilantro leaves at the end of preparation to preserve their aroma and freshness, as excessive heat can cause them to lose their intense flavor quickly.