It is from the coriander plant, specifically its small, bright green feathery leaves and edible stems. Coriander seeds are used as a spice. A key ingredient in Latin American, Caribbean, North African and Asian cuisines, coriander/cilantro has a distinctive pungent earthy flavour that works well with spicy flavours in fresh and cooked dishes.
Refrigerate up to 7 days.
Prep and cook:
It is delicate to handle with care, and don’t wash until ready to use. Remove any roots and thick stems. Rinse, shake off water, and pat dry with paper towels or dry in a salad spinner. To cut: mince with a sharp knife or snip with kitchen scissors. Use in salads, salsas, guacamole, and bean dips, and in cooked dishes, such as chilli, stir-fries, and casseroles. Use whole springs as a garnish.
Goes with herbs, spice, and flavour such as: Chilli, coconut, cumin, garlic, ginger, lemongrass, lime, orange, sour cream, turmeric.
Foods: Avocados, black beans, chicken, corn, mangoes, onions, pork, shellfish, tomatoes.
Low in calories, fat and sodium.
Contains phytochemicals, including apigenin, beta-carotene, kaempferol, quercetin, and rutin, antioxidants, that may help prevent, inflammation and certain cancers.