Fresh cilantro leaves

Fresh cilantro leaves are the green, delicate leaves of the Coriandrum sativum plant, widely used in cooking to add a fresh, slightly citrusy, and herbal flavor to a great variety of dishes. This ingredient is fundamental in many traditional recipes from Latin America, Asia, and the Mediterranean, where it is used in sauces, garnishes, and main dishes alike.

Cilantro is native to the Mediterranean region and Southwest Asia, although today it is cultivated worldwide due to its international popularity. Its fresh leaves are harvested before the plant flowers, ensuring a more intense aroma and flavor.

Regarding its properties, fresh cilantro leaves are an excellent source of antioxidants, vitamins A, C, and K, as well as minerals like potassium and calcium. Furthermore, it is attributed with digestive benefits and anti-inflammatory properties.

In different Spanish-speaking countries of Latin America, fresh cilantro can go by several synonyms, including: cilantro criollo (in some Caribbean countries), simply cilantro (the most common), or it is sometimes also called culantro, although the latter refers to a different plant with a similar flavor and use in regions like Puerto Rico and Mexico. Therefore, it is important not to confuse them when searching for recipes.

In cooking recipes, fresh cilantro leaves are usually added at the end of the cooking process or used raw to maintain their vibrant flavor and fresh aroma, making them an indispensable ingredient in ceviches, sauces, guacamoles, soups, and salads.