Cilantro

Green cilantro is an aromatic herb widely used in the cuisines of various countries, especially in Latin America, Asia, and the Mediterranean. It is characterized by its fresh, deep green leaves, which impart a distinctive, fresh, and slightly citrusy flavor to culinary preparations.

This ingredient originates from the Mediterranean region and Southwest Asia and has spread over the centuries thanks to its versatility and unique aroma. In gastronomy, green cilantro is essential in sauces, stews, salads, marinades, and traditional dishes such as guacamole, ceviche, or chutney.

Regarding its properties, green cilantro is a good source of antioxidants, vitamins A, C, and K, as well as minerals like iron, calcium, and potassium. Furthermore, it is attributed with digestive and detoxifying benefits, meaning it not only enhances flavor but also contributes to a healthy diet.

In the Hispanic world, green cilantro is also known as cilantro, fresh culantro (although this may vary by region), and in some countries as fine-leaf culantro. It is important not to confuse it with culantro (Eryngium foetidum), which, although similar, is a different plant.