Cilantro

Cilantro (Coriandrum sativum) is a flowering plant with feathery leaves that is native to Europe, Asia and Africa. The leaves and seeds of the plant are quite different in characteristics and etymology. As the genus name suggests, this herb is also referred to as coriander. To add to the confusion, the herb is also known in certain regions as Chinese parsley. To clarify, the entire plant, including the seed, is generally referred to as coriander across the globe. In America, however, the leaf of the plant is called cilantro and the seed is known as the spice coriander.

Although handfuls of this herb are tossed into soups, stews and rice and vegetable dishes in Latin America, Asia and Africa, it is not as well received in other regions, particularly North America. According to scientists, people who lack the culinary experience of cilantro may perceive its flavor very differently. This has led to the belief that you either love cilantro, or you hate cilantro. There’s even a Face Book page dedicated to representing the latter.

If you’re at all suspicious of the taste or smell of cilantro, it’s for a very simple and scientific reason. The aroma and flavor of the herb is due to the presence of fat molecules called aldehydes, the same molecules produced as a byproduct from making soap. So, unless you’re accustomed to a Mediterranean diet that has included plenty of cilantro for a period of time, your brain searches for previous culinary and olfactory experiences as a frame of reference to make an interpretation. Unfortunately, the only comparison some people can come up with is the smell of soap or hand lotion.

Should this stop you from getting acquainted with the herb? Certainly not! No curry, salsa or guacamole would be complete without at least a small sampling of cilantro to balance the flavors. Remember too that change is good. The same scientists that explain why the brain may repel cilantro when first introduced also say that, with repeated exposure, the brain will rewire itself to form new patterns of experience. Hint: Japanese studies show that crushing the leaf before adding to foods converts the offending aldehydes into aroma-less agents.

Your medicine cabinet would benefit from the leaf as well. Traditionally, the herb is used to combat anxiety and insomnia, to increase urine flow and to ease gastrointestinal complaints. Recently, researchers have discovered that cilantro also exhibits antioxidant and antibacterial effects. In fact, topical applications of strong cilantro tea effectively check acne. In addition, studies have shown that cilantro checks Salmonella choleraesuis, a common food-borne pathogen