Cilantro roots

Cilantro roots are the edible roots of the cilantro plant (Coriandrum sativum), a highly valued ingredient in Asian and Latin American cuisines for their fresh and distinctive flavor, which combines citrusy and earthy notes. These roots are typically thin, white to beige, and have a firm texture that adds depth of flavor to soups, broths, sauces, and marinades.

Origin: Cilantro is native to Southern Europe and the Mediterranean, but its roots are especially prized in Thai and Vietnamese gastronomy, where they are widely used in the preparation of curry pastes and aromatic broths. In Latin America, their use is less common, although in some rural regions they are used to enhance the flavor of traditional stews.

Properties: Cilantro roots not only add flavor but also contain essential oils with digestive and antimicrobial properties. They are rich in antioxidants and compounds that may help stimulate appetite and aid digestion, making them ideal for naturally enriching homemade dishes.

Synonyms in Spanish (Latin America): cilantro roots, culantro roots (although culantro is a different plant, in some regions the term is used to refer to cilantro), coriander root, and sometimes simply fresh cilantro root.

In the context of cooking recipes, cilantro roots are generally used finely chopped or crushed to release their intense aromas, and they are an ideal complement for broths, marinades, and certain types of sauces where a fresh and earthy flavor is desired.