Cilantro
Cilantro, or coriander leaf, is the herb derived from the leaves of Coriandrum sativum, an annual in the parsley family. The plant also provides the spice coriander from its tiny fruit.
REGION OF ORIGIN
Cilantro’s origins are obviously tied to its sister spice coriander, tracing back to the Eastern Mediterranean region that spans parts of Southern Europe, North Africa, and the Middle East. The wild ancestors of Coriandrum sativum are thought to have flourished in this diverse region. Coriander use dates back to at least 5000 BCE—the ancient spice was discovered in archaeological sites in Greece, Israel, and Egypt.
PART & COLOR
The feathery, bright green leaves are the culinary herb typically called cilantro or coriander leaf. They are flat and fan-shaped with clearly serrated edges. The spice coriander is produced from the same plant’s tiny fruits.
HARVEST
Coriandrum sativum is an annual herb that thrives in temperate climates and is typically planted in the spring. The leaves can be harvested as soon as the plant reaches 4-6 inches tall, usually 3-4 weeks after planting. They can be continuously harvested throughout the growing season, which typically lasts 4-5 months.
FLAVOR & AROMA PROFILE
Cilantro leaves deliver a fresh, herbaceous aroma with a bright citrusy punch. Their flavor is equally refreshing, offering a zesty burst of lemon and lime notes with a subtle peppery undertone. This vibrant and lively flavor profile is cherished in many cuisines around the world, including Mexican, Indian, Thai, and Middle Eastern.
However, this same flavor can be polarizing. For many, it adds a delightful freshness, but for others, it tastes overwhelmingly "soapy." This phenomenon is attributed to specific aldehyde compounds, chemically similar to soap, that are highly concentrated in cilantro. They are only perceived by roughly 10% of the global population who have a variation in the gene OR6A2 that makes them more sensitive to the aldehydes and thus, more likely to perceive cilantro's taste as soapy. However, despite its divisive nature, cilantro remains a staple in culinary traditions around the globe, loved by the other 90%.
CULINARY USES
Fresh cilantro leaves are celebrated the world over for their bright, citrusy, and slightly peppery flavor. In Mexican cuisine, cilantro is a must-have ingredient for salsas, guacamole, and tacos. Its bright notes provide the perfect counterbalance to the rich and spicy flavors typical of Mexican dishes. In Thai and Vietnamese dishes, cilantro is often sprinkled over salads, soups, and noodles, providing a refreshing contrast to the bold, spicy, and savory elements. Cilantro is also essential in Indian chutneys and Middle Eastern tabbouleh, where it complements other herbs like parsley and mint beautifully.
Cilantro pairs exceptionally well with seafood, cutting through the richness and elevating the delicate sweetness of ceviche and grilled fish. Whether used as a simple garnish, incorporated into pesto and other sauces, or in the spotlight as the central flavoring agent of a dish, cilantro enjoys a diversity of applications in the kitchen.
