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Cilantro

Originally from Iran, and now thriving in Southeast Asia, North Africa, and Mexico, cilantro—also known as coriander or Chinese parsley—is perhaps the most global of herbs. It gives pho and guacamole a fresh, lemon-lime taste that most people adore. Add it at the very end of your cooking, though: it’s also an herb that’s quite delicate by nature.

The Spice House
The Spice House

Details

Cilantro or coriander is used in kitchens from Mexico to China, from India to Iran, to Egypt and byeond. Cilantro is the leaf of the coriader plant. It has a fresh, lemon/lime taste that most people love especially when added to guacamole, soups across Asia, gormeh sabzi and ful medames. When cooking with fresh cilantro, always make sure to add it at the very end of the cooking process to retain its flavor and color. Although most recipes call for fresh cilantro, it can be difficult to find in cold climates during the winter months. These dried cilantro leaves work nicely as a replacement. The dried cilantro spice is also good for people just acquiring a taste for cilantro, as their flavor is milder than the fresh herb.

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