CategoryHerbs and spices

Cookbook | Recipes | Ingredients | Spices and herbs

Cilantro is the fresh leafy part of the coriander plant. Particularly outside the USA, cilantro may go by other names including dhania, coriander leaves, Chinese parsley and Mexican parsley.

Characteristics edit

Much like parsley, cilantro takes the form of bright green, feathery leaf bunches on long thin stalks.[1] It is very aromatic, pungent, and somewhat citrussy,[2] although a subset of the population has a genetic variation that makes them unpleasantly sensitive to cilantro's flavor.[1][3][4]

Selection and storage edit

Because it doesn't dry well, cilantro should be purchased fresh.[1][3] Look for bunches that are bright green and unwilted, with no slimy parts. It is best stored in the refrigerator or in a glass of water for up to a few days,[1] after which it will start to wilt and degrade.[3] To freeze cilantro, either blanch and drain the leaves or store them in oil.[1] Make sure to wash cilantro before use to remove any residual grit.[1]

Use edit

Fresh cilantro is an important ingredient in some Asian and South American cuisines.[1][5] Chopped cilantro is also used as a garnish on many cooked dishes, much in the way of parsley.[3][5] Cilantro should never itself be cooked as heat quickly destroys its delicate flavor.[2][3]

Substitution edit

Depending on the desired use, a couple options exist as substitutions for cilantro. If you're after the flavor, culantro has a very similar aromatic profile.[1] If you're looking for a garnish, flat-leaf parsley looks very similar and can be used pretty much identically.

Recipes edit

References edit

  1. a b c d e f g h "What Is Cilantro, and How Do You Use It?". The Spruce Eats. Retrieved 2024-03-27.
  2. a b Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
  3. a b c d e Thaler, Maximus; Safferstein, Dayna (2014-09). A Curious Harvest: The Practical Art of Cooking Everything. Quarry Books. ISBN 978-1-59253-928-4. {{cite book}}: Check date values in: |date= (help)
  4. Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
  5. a b Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.