Description

Cilantro is comprised of small leaves attached to long and slender green stems. 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 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 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.