Cilantro

Common Name

Cilantro is a somewhat controversial herb. As many people love cilantro as hate its strong flavor and wax-like aroma. Cilantro was used as an aphrodisiac in China, as well as a culinary herb since approximately 5,000 BC. Brought to Central and South America by the Spanish Conquistadors, cilantro was one of the earliest cultivated herbs in the Americas. Referred to in the Bible, the ancient Romans are credited with spreading it throughout Europe.

Cilantro is the leafy portion of the coriander plant, but its flavor is very different from coriander seeds. Similar to parsley, but with a more citrusy scent and flavor, cilantro tends to bring out the flavors of other ingredients. A member of the parsley family, coriandrum sativum is entirely edible. In addition to coriander seeds and cilantro, coriander roots are an essential ingredient in Thai cooking. 

There is some confusion surrounding cilantro and coriander and the names are often used interchangeably.  In fact, the green leaves known as cilantro grow on the coriander plant, which also produces coriander seeds.   If a recipe calls for cilantro seeds, you should assume that the author meant coriander seeds.  Likewise, if a recipe calls for fresh coriander, then one should use cilantro greens.

Cilantro leaves are known as Hara Dhaniya in India, and are so referenced in ethnic Indian recipes (the coriander seeds are known as Dhaniya).

Purported Medicinal Qualities*

Like most herbs and spices, cilantro has many medicinal qualities. Used as a medicine as far back as 1550 BC, cilantro and coriander were used in ancient Greece as a digestive aid and remnants of both have been found in ancient Egyptian tombs, most likely it is thought, to assist with digestion in the afterlife. Cilantro has many reported medicinal qualities.

Historically, cilantro has been used to:

• Aid digestion
• Fight bacteria
• Fight inflammation
• As a carminative
• Heal wounds
• Prevent infection
• Improve immune response

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Cilantro is an essential ingredient in many cuisines, however it hasn't gained popularity in Europe. Used prominently in Mexican, Indian and Asian cuisines, cilantro should always be used fresh and added shortly before serving. Cilantro should be crushed, not chopped as it may bruise and lose its vibrant color.  Food for thought:

• Add cilantro to fresh salsa or sour cream
• Top barbequed fish with crushed cilantro and chopped garlic
• Add cilantro to any spicy dish immediately before serving
• Sprinkle cilantro over tomatoes and mozzarella cheese for a change from basil
• Sprinkle cilantro over scrambled eggs
• Mix cilantro, garlic and olive oil and spread over meat or poultry
• Add cilantro to cold bean salad

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