Fresh cilantro leaves

Fresh cilantro leaves are the green, aromatic leaves of the Coriandrum sativum plant, widely used in cooking to provide a fresh, citrusy, and slightly spicy flavor. This ingredient is fundamental in various world cuisines, especially in Latin American, Asian, and Middle Eastern gastronomy.

Origin: Cilantro is native to the Mediterranean region and Southwest Asia, but its cultivation has spread globally due to its culinary popularity.

Properties: In addition to its characteristic aroma and flavor, fresh cilantro leaves contain antioxidants, vitamins A, C, and K, and minerals such as potassium and iron. They are attributed with digestive and anti-inflammatory properties, making them a healthy and versatile ingredient in the kitchen.

Synonyms in Spanish (Latin America): Cilantro is also known as culantro in some regions, although this term may refer to a different plant with a similar flavor. In Mexico, Central America, and the Caribbean, it is generally called cilantro, while in some parts of South America, such as Colombia and Venezuela, the term perejil chino (Chinese parsley) is also used.