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Also known as: cilantro, chinese parsley, dhania, kothmir, hara dhania, fresh coriander
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored properly in a glass of water or wrapped in paper towels, it can last 7 to 10 days.
Yes, but they will become limp. It is best to freeze them in oil or water in ice cube trays for use in cooked dishes.
Flat-leaf parsley is the best visual substitute, though it lacks the citrusy punch. For flavor, a mix of parsley and mint or basil can work.
This is due to a genetic variation that makes some people highly sensitive to the aldehydes found in the herb.
Yes, they are completely edible and often have a more intense flavor than the leaves. They are excellent in curries and pesto.
Look for bright green leaves without any yellowing, wilting, or dark slimy spots. The stems should be firm.
Yes, in North America, the leaves are called cilantro and the seeds are coriander. In many other regions, both are called coriander.
Coriander is particularly high in Vitamin K, Vitamin A, and Vitamin C.
It is better to wash it right before use. If you must wash it before storing, ensure it is completely dry to prevent rot.
coriander leaf is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 2.13 grams of protein, it's a nutritious addition to many dishes.
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While rare, it is occasionally used in citrus-based desserts or fruit salads for a refreshing, herbal note.