Introduction
Hello, dear readers! Today, we’re diving into the vibrant and aromatic universe of Cilantro, or as it’s affectionately known in Spanish-speaking countries, “Cilantro” or “Culantro”. This humble herb is not only a staple in kitchens around the globe but also carries a fascinating history and a variety of types that cater to different culinary traditions.
Cilantro, scientifically known as Coriandrum sativum, is an annual herb in the family Apiaceae, and it’s loved (and sometimes not-so-loved) for its distinctive flavor. Its fresh leaves and dried seeds (coriander) play crucial roles in cuisines from Latin America to Asia, making it a truly international superstar.
A Little Bit of Cilantro History
Before we dive into the types and uses of cilantro, let’s take a brief detour into its history. Cilantro has been used for thousands of years, with evidence of its use dating back to ancient civilizations in Egypt and Greece. It made its way to the New World in the late 17th century and has been a key ingredient in Latin American cooking ever since.
Types of Cilantro
Though we often think of cilantro as a one-size-fits-all herb, there are actually several types, each with its own unique flavor profile and culinary use. However, the most common type you’ll encounter in South America is known simply as “Cilantro” or sometimes “Culantro Eryngium foetidum”, which is a related but distinct herb with a more intense flavor.
- Common Cilantro (Coriandrum sativum): This is the variety most of us are familiar with. It has broad, delicate leaves and a pungent, citrusy flavor. It’s used in everything from salsas to soups and is beloved for its fresh, tangy kick.
- Vietnamese Cilantro (Persicaria odorata), also known as Vietnamese coriander or Rau Ram, is not a true cilantro but is used in similar ways in Southeast Asian cuisine. It has a spicy, lemony taste that stands up well to cooking.
- Culantro (Eryngium foetidum): Often confused with cilantro but is actually a different plant. It’s known for its long, serrated leaves and a stronger, more concentrated flavor than common cilantro. Culantro is especially popular in the Caribbean and Central America and is the go-to herb for many traditional dishes in these regions.
Cilantro in South America
In South America, common cilantro is the king of herbs. It’s used to add a burst of flavor to a wide array of dishes, from the tangy ceviche of Peru to the hearty arepas of Venezuela. South American cuisine is known for its vibrant flavors and fresh ingredients, and cilantro plays a pivotal role in bringing these dishes to life.
Cooking with Cilantro
Now, how can you incorporate this versatile herb into your cooking? Here are a few quick tips:
- Add it fresh: Cilantro is best added to dishes just before serving to preserve its delicate flavor and bright green color.
- Pair it wisely: Cilantro pairs wonderfully with lime, garlic, tomatoes, onions, and chili peppers.
- Experiment: Don’t be afraid to try cilantro in non-traditional dishes. It can add an unexpected and delightful twist to salads, sandwiches, and even smoothies.
Closing Thoughts
Cilantro may be a polarizing herb, with some people genetically predisposed to dislike its taste (it can taste like soap to some!), but for those who love it, it’s an indispensable part of cooking. Whether you’re a long-time cilantro aficionado or just beginning to explore this aromatic herb, there’s no denying the depth and zest it brings to the table.
Happy cooking, and here’s to bringing a little more cilantro into our lives!
Check on of my favorite recipe which uses cilantro 🙂 : Pico de Gallo
