is the fresh leafy part of the coriander plant.
Particularly outside the USA, cilantro may go by other
names including dhania, coriander leaves, Chinese
parsley and Mexican parsley.
Cilantro has a very
different taste from coriander seeds (hence the different
name). Cilantro tastes soapy to some people. This
difference in perception of the flavor of the leaves may
have a genetic cause.
Fresh cilantro is an
important ingredient in Asian cuisine and in Mexican
Salsas. Chopped cilantro is also used as a garnish on
cooked dishes such as dal.
Cilantro should never
itself be cooked as heat quickly destroys its delicate
flavor. Dried cilantro has very little taste.