The History Of Cilantro And Its Culinary Uses

You might wonder why some recipes call for cilantro and others call for coriander. Maybe you have seen the two labels in the supermarket and are wondering what the difference is between these herbs. Cilantro and coriander actually come from the same plant. So, what is cilantro exactly and what is coriander?


The herb cilantro is an herb that is quite versatile and is actually part of the carrot family. You can use it either fresh or dried and it has a very tasty flavor along the line of citrus. The spice, coriander, actually comes from the coriander plant and they are harvested and then dried to be used later. The leaves and stems of the plant are what are known as the herb cilantro.

For many years, cilantro has been used for cooking and baking; in fact, even the ancient Egyptians used it. There are Egyptian writings that mention coriander seeds and the seeds have also been found in ancient Egyptian tombs as well.

Some stores sell Mexican parsley and this looks like cilantro. In fact, it is the same herb and coriander, Mexican parsley, and cilantro all come from the same plant. Cilantro is very versatile in Mexican cooking and Caribbean cooking, the same way as parsley is used in many American recipes.

You can find cilantro in almost any supermarket, located in the produce section. Cilantro is sold in a bunch and is tied up similar to the way that parsley is. Of course, it is fairly easy to differentiate between parsley and cilantro by smelling them or by taking a close look at the leaves. Cilantro has wider leaves than parsley does and it also has a more distinct scent as well.

Cilantro is a herb, which is used, in a lot of different salsas, sauces, dips, and dressings. Some Chinese recipes use Chinese parsley, which is the same herb as cilantro. Cilantro is often added to Asian recipes and is very aromatic when used in salads. This herb is used in many different ethnic cuisines and complements many types of recipes. Likewise, coriander can be used in everything from stews to curries.

If you buy cilantro and bring it home, you should rinse it and shake off the excess water, then put it in a glass of water with just the stems below the water. Cover the leaves with a plastic bag. This is much better than drying the cilantro because it preserves the flavor and it will keep for about a week. If you live somewhere very hot, you can store the cilantro on the top shelf of the refrigerator.

Once you are ready to use the cilantro, you will want to use a pestle or a mortar to crush the leaves, which then helps to release the wonderful flavor of the cilantro. When you want to use the herb for cooking, make sure that you add it to the dish at the very end, since cilantro has a very delicate nature that does not do well with heat.