Cilantro

$4.99

Size

1 Ounce

$4.99

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.

Origin: USA

Recipe to try

Corn & Zucchini Quinoa Bowl with Cilantro

Serves: 4

Ingredients

1 teaspoon Cilantro
1 tablespoon Arbequina Extra Virgin Olive Oil
1 tablespoon lemon juice
2 cups thawed corn kernels
2 cups zucchini, cut into ½-inch pieces
1 tablespoon neutral cooking oil
1 cup dry quinoa, rinsed
2 cups water
¼ cup pumpkin seeds
2 tablespoons chopped fresh parsley

Method

Mix the featured seasoning with the olive oil and lemon juice.
Simmer the quinoa in the water, covered, for 15 minutes. Rest off the heat for 5 minutes, then fluff.
Heat the neutral oil in a large skillet over medium heat. Add thawed corn kernels and zucchini, cut into ½-inch pieces. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
Divide the quinoa and vegetables between four bowls. Drizzle with the seasoning mixture and scatter over the pumpkin seeds and parsley.

Flavor profile and pairings

Flavor: fresh, citrusy herb character.

Try it with: salsa, beans, rice bowls and roasted vegetables.