Celantro (Fresh coriander) – Korianteri
Coriandrum sativum

Apiaceae family

Cilantro is an annual plant, but it is often reseeded to grow. All parts of the herb are edible. Cilantro flowers are white each. Its leaves are pale light green and resemble carrot leaves, but the leaf parts are wider and the shapes are rounder.

Cilantro is not a newcomer. It is already mentioned in the Bible and coriander has also been found in the tombs of the pharaohs in Pompeii. Cilantro is grown a lot in the Mediterranean region, Asia and South America.

The taste of cilantro is aromatic, sweet and citrusy. The herb is suitable for seasoning vegetable dishes such as cabbage and beetroot. Fresh leaves are used in many Asian dishes such as chutney and Mexican salsas. In addition, shredded leaves are put on top of Indian dishes. However, be careful not to heat the leaves, because heat destroys their aroma. The seeds of cilantro, called coriander, smell citrusy when crushed and their taste is nutty and resembles an orange. The taste of the seeds and leaves is very different. The main ingredient of curry spice is ground coriander seeds. They are also used in other Indian spice mixes such as garam masala.