Cilantro Cut & Sifted

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per 1/4 Pound
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Cilantro is the Spanish word for coriander, which explains why these two names are used interchangeably in certain parts of the world. This is the herb that lends the characteristic fresh taste to Mexican foods, most notably salsa.

Because the leaf contains compounds called aldehydes also found in soap, some people experience the herb as tasting "soapy." With continued exposure, however, this taste perception usually fades.

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quick look

information at a glance

approximate cups to one pound23
originUnited Kingdom
active compoundsVolatile oil contains borneol, coriandrol, camphor, p-cymene, geraniol, limonene, and alpha-pinenes; trans-tridec-2-enale is responsible for the distinctive aroma. The main fixed oils are linolenic acid, petroselinic acid, and oleic acid. Other components include the hydroxycoumarins scopoletin and umbelliferone.
plant part usedoil, seeds and leaves
processingcut & sifted

buying & keeping

general guidelines and tips

storage tipsStore in a sealed container in a cool, dark cabinet.
appearance & aromaGreen and leafy, with a mild scent.


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culinaryAdd to soups, stews, sauces, dips and curries. The herb may also be used in tea blends.
safetyMay sensitize nerves where tissue is damaged..

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[ mexican oregano ]

[ mexican oregano tip: Pair with Mexican oregano in tomato-based sauces, soups, stews and casseroles. ~ from Monterey Bay Herb Company ]

Pair cilantro with Mexican oregano in tomato-based sauces, soups, stews and casseroles.

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[ cumin ]

[ ground cumin tip: Combine cilantro with ground cumin in dips, mustards and in other condiments. ~ from Monterey Bay Herb Company ]

Combine with ground cumin in dips, mustards and in other condiments.

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flavor profile

cut & sifted

The dried herb has a mild, parsley-like flavor. Pairs well with beans, avocado, rice, tomato-based foods, fish and shellfish.

formulas & recipes

cut & sifted

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what else you should know

cut & sifted

Cilantro is a member of the carrot family that is native to the warmer regions of southern Europe and western Asia. Elsewhere, the plant is grown as an annual culinary herb.

The feathery foliage is highly aromatic, although not necessarily pleasant. In fact, the fresh herb is sometimes described as fetid. The dried herb, however, has a much more subdued qualities in terms of flavor and aroma. While the fresh herb tastes “soapy” to some people because of the plant’s high saponins content, the dried herb lends a green, fresh taste with a citrusy finish.

Dried cilantro is used as a seasoning and garnish in salads, vegetable casseroles and bean dishes. The dried herb is also used to make tea, which is reputed to be soothing to the digestive system.

Background: Cilantro seed (known as Coriander) has been found in the burial sites of ancient Egyptians and Chinese, who associated it with powers of immortality. It is found in many Peruvian dishes, and is still used as a bitter herb in Passover a tradition passed down from the ancient Hebrews.  The Romans included it in vinegars used to preserve meat. Pliny named it after a bedbug that emits an aroma similar to the herb. Coriander gained a reputation as an aphrodisiac in the tale The Thousand and One Arabian Nights. Today it is primarily used as a flavoring in liquors and foul-tasting medicines.

Description: A shiny, smooth green annual, Cilantro has slender, grooved stems with compound pinnate lower leaves and finely segmented upper leaves. Small white to red flowers grow in umbels from spring through late summer. Round, light brown seeds have ridges and are ¼ inch in length. Cut and hang the entire plant to dry as soon as the leaves turn brown, taking care to retain the seeds . The flavor and aroma of the seed improves with age. Harvest the leaves when immature for optimum flavor, as the dried leaves do not store well.

for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
Before making any changes to your diet you should always consult with your doctor,
especially if you are pregnant, nursing or have existing conditions.