Coriander leaves and stems

Cilantro leaves and stems are aromatic ingredients widely used in the cuisines of various cultures, particularly in Latin American, Asian, and Mediterranean gastronomy. These parts of the coriander plant (Coriandrum sativum) are characterized by their fresh, citrusy, and slightly spicy flavor, which adds a distinctive and vibrant touch to dishes.

Cilantro is native to the Mediterranean region and Southwest Asia, and its use dates back thousands of years. Today, it is a key ingredient in recipes such as guacamole, salsas, ceviches, soups, curries, and salads, thanks to the intensity and balance its aroma provides.

Regarding its properties, cilantro leaves and stems are low in calories and rich in antioxidants, vitamins A, C, and K, as well as minerals like potassium and calcium. Additionally, it is attributed with digestive benefits, antibacterial properties, and a detoxifying effect due to its natural compounds.

In Hispanic America, cilantro is also known by various synonyms depending on the region: cilantro is the most common, but in countries like Mexico, El Salvador, and Guatemala, it is called culantro (although culantro is technically another plant with a similar flavor), while in Central America and the Caribbean, it is sometimes referred to simply as fresh cilantro or green cilantro. It is important to distinguish it from parsley, which, although similar in appearance, has a different flavor and a unique aromatic profile.