Cilantro is supposed to be the most widely used herb in the world. It is known to have grown in the middle East, the Eastern Mediterranean and Greece since ancient times. Cilantro is a relative of parsley.

The leaves (cilantro) and seeds (coriander) have entirely different flavors. It was grown for a long time mostly for its seeds. Coriander seeds are mentioned in early Sanskrit manuscripts. They have also been encountered in Egyptian sarcophagi dated to 900 B.C.

Although this herb appeared originally in the Mediterranean region, it is widely used in Indian, Far Eastern, Chinese and Latin American cuisine. It has been available in Mediterranean and European markets only in the last five years. Getting used to the flavor of cilantro requires some time. Its taste is sometimes even described as “soapy”. It is also rumored that liking cilantro or not has a genetic root.

Guacamole is the Latin American recipe for which cilantro leaves are mostly used.

The root is only used in Thailand.

It is thought that the Turkish word of “kişniş” comes from the word “gishniz”, which was used in Central Iran. Coriander is mentioned in the old Testament as spiritual food.

As cilantro leaves quickly loose their flavor when heated, they are added when cooking is ended. It is mostly used in salads and in recipes that do not require cooking. Using cilantro in a dish with hot chili refreshes the palate.

I can still remember the taste of sugar coated coriander seeds that street vendors used to sell in front of my primary school. They are consumed in India to prevent bad breath.

Z If you are invited to a Passover dinner in a Jewish home and you remember to bring cilantro, your host will be very surprised. Your knowing that one of the bitter herbs eaten at Passover in ancient times was cilantro will certainly impress all the guests.