Cilantro roots

Cilantro roots are the underground part of the cilantro plant (Coriandrum sativum), a highly valued ingredient in various cuisines, especially Asian and Latin American. These roots, white to beige in color with a firm texture, offer an intense and earthy flavor, similar to fresh cilantro, but with a more concentrated and slightly spicy touch.

Originating from the Mediterranean and Western Asia, cilantro roots have been used since ancient times for their aromatic and medicinal qualities. In gastronomy, they are especially popular in Thai, Vietnamese, and also some Mexican regional cuisines. They are used in broths, soups, and sauces, as well as in marinades and adobos, providing a distinctive and deep aroma that enhances dishes.

Among their properties, their content of antioxidants, essential oils, and antimicrobial compounds stands out. Additionally, they are attributed digestive and anti-inflammatory benefits, making them a functional ingredient as well as a culinary one.

In the Hispanic American context, cilantro roots may also be known as "raíces de culantro" (although culantro is another plant, in some countries the term is used to refer to cilantro), "raíces de coriandro", or simply "cilantro roots". It is important not to confuse them with culantro (Eryngium foetidum), which is a different herb with a similar flavor.

For use in cooking, cilantro roots should be cleaned well and are generally ground or finely chopped to be incorporated into liquid or paste preparations, making the most of their fresh and penetrating aroma.