Coriander Leaf ~ Cilantro

Coriander leaves have a distinct, clean, appetizing taste which is most often associated with Thai and other Asian cooking.

The dried seeds, that have a completely different taste, are referred to as a spice, and have a mild, lemon-like taste that compliments both sweet and savory dishes.

Ground coriander seeds are found in sweet mixed spice blends for cakes and biscuits as well as being used to thicken and flavour curries.

The coriander spice is comprised of the dried fruit of the plant, and is known for its earthy, slightly floral flavor, available as ground coriander or as whole seeds.

Many people either love cilantro or loathe it. Those who loathe it find the flavor soapy or pungent. To those who love it the flavor is aromatic and citrusy with a slight peppery tone.

In many European and Asian countries, coriander also refers to the herb known as cilantro in North America. Fresh coriander can be used interchangeably with cilantro in recipes. In addition to the leaves and seeds, coriander roots are also edible.

Use cilantro in salsa, spreads, pasta and noodles and more. It’s best to add the chopped leaves at the last or at the end of cooking. Once you’ve used all the leaves with stems, don’t toss the bottom stems. You can finely chop them, too, or use them in marinades, brines or poaching liquid.

In the Middle East the Cilantro leaves are used in pickles, curries, and chutneys. 

In Mexico and the Southwestern U.S. it is used in everything from salsas and salads to burritos or meat dishes. 

The coriander seeds are used in sweets, breads, cakes and to flavor liqueurs.

Pronounced [sih-LAHN-troh] this member of the carrot family is also referred to as Chinese Parsley and Coriander.

The word “cilantro” is the Spanish name for coriander leaves. Meanwhile, the dried seeds of the plant are called coriander. Internationally, it's a different story. Coriander is the name for the leaves and stalks of the plant, while the dried seeds are called coriander seeds.

Widely used in Mexican, Caribbean and Asian cooking, Cilantro leaves look a bit like flat Italian parsley and in fact are related. 

Health Benefits

Fresh coriander leaves (cilantro) are a rich source of Vitamin C, K, and amino acids (protein). They also contain small amounts of alkalizing minerals, such as calcium, and potassium.