Cilantro/Coriander
Cilantro is comprised of small leaves attached to long and slender green stems. The leaves vary in size, with the base leaves being larger, while the leaves at the top of the stems are smaller and more delicate. The dark green leaves are generally broad, flat, and deeply lobed with feathery, serrated edges and a smooth and crisp consistency. In addition to the leaves, the pale green stems are edible and provide a crunchy, succulent texture. Cilantro has a sweet, vegetal, and pungent aroma and an earthy, herbaceous, and bright, grassy taste. The leaves often contain peppery, tangy, and citrus-like nuances, and to some palates, Cilantro bears an acrid and unpleasant soapy taste. Cilantro plants also produce edible light brown seeds, white flowers, and roots that are utilized in various culinary preparations.
Cilantro is a good source of vitamin A to maintain healthy organ functioning, vitamin K to assist in faster wound healing, dietary fiber to regulate the digestive tract, and manganese. The leaves also contain vitamin C to strengthen the immune system and other antioxidants to reduce inflammation while protecting the cells against free radical damage. Cilantro has a polarizing flavor due to a natural chemical known as an aldehyde. This chemical is received as having a “soapy” taste to some consumers. The strength in which the aldehyde is perceived and detected is unique to each individual, creating a wide range of opinions regarding Cilantro and its aroma and flavor.
Cilantro is comprised of small leaves attached to long and slender green stems. The leaves vary in size, with the base leaves being larger, while the leaves at the top of the stems are smaller and more delicate. The dark green leaves are generally broad, flat, and deeply lobed with feathery, serrated edges and a smooth and crisp consistency. In addition to the leaves, the pale green stems are edible and provide a crunchy, succulent texture. Cilantro has a sweet, vegetal, and pungent aroma and an earthy, herbaceous, and bright, grassy taste. The leaves often contain peppery, tangy, and citrus-like nuances, and to some palates, Cilantro bears an acrid and unpleasant soapy taste. Cilantro plants also produce edible light brown seeds, white flowers, and roots that are utilized in various culinary preparations.
Cilantro is a good source of vitamin A to maintain healthy organ functioning, vitamin K to assist in faster wound healing, dietary fiber to regulate the digestive tract, and manganese. The leaves also contain vitamin C to strengthen the immune system and other antioxidants to reduce inflammation while protecting the cells against free radical damage. Cilantro has a polarizing flavor due to a natural chemical known as an aldehyde. This chemical is received as having a “soapy” taste to some consumers. The strength in which the aldehyde is perceived and detected is unique to each individual, creating a wide range of opinions regarding Cilantro and its aroma and flavor.
Cilantro is comprised of small leaves attached to long and slender green stems. The leaves vary in size, with the base leaves being larger, while the leaves at the top of the stems are smaller and more delicate. The dark green leaves are generally broad, flat, and deeply lobed with feathery, serrated edges and a smooth and crisp consistency. In addition to the leaves, the pale green stems are edible and provide a crunchy, succulent texture. Cilantro has a sweet, vegetal, and pungent aroma and an earthy, herbaceous, and bright, grassy taste. The leaves often contain peppery, tangy, and citrus-like nuances, and to some palates, Cilantro bears an acrid and unpleasant soapy taste. Cilantro plants also produce edible light brown seeds, white flowers, and roots that are utilized in various culinary preparations.
Cilantro is a good source of vitamin A to maintain healthy organ functioning, vitamin K to assist in faster wound healing, dietary fiber to regulate the digestive tract, and manganese. The leaves also contain vitamin C to strengthen the immune system and other antioxidants to reduce inflammation while protecting the cells against free radical damage. Cilantro has a polarizing flavor due to a natural chemical known as an aldehyde. This chemical is received as having a “soapy” taste to some consumers. The strength in which the aldehyde is perceived and detected is unique to each individual, creating a wide range of opinions regarding Cilantro and its aroma and flavor.