Dried Cilantro Leaves Refreshing Piney flavor with Lemon Pepper and Mint Hints Used in Chinese Vietnamese Thai and Mexican Cuisine Chinese Parsley 9 oz

Cilantro leaf (known as coriander leaf or Chinese parsley outside of the Americas) is the most prolifically used herb in the world. Cilantro leaf comes from the coriander plant, one of only four plants in the world to produce two different spices or herbs (cilantro leaves and coriander seeds).

A versatile herb, cilantro has a refreshing, piney flavor with hints of lemon, pepper, and mint. These flavors can be found in fresh and dried cilantro, though dried cilantro has more subtle flavors. Cilantro leaf, the dried version of fresh cilantro, is best in cooked dishes where fresh cilantro would quickly lose its pungency. Today, cilantro is an essential fixture in kitchens throughout the Americas.

High in phytonutrients, flavonoids, and phenolic acid, cilantro has many health benefits. It is considered an antioxidant and may help fight inflammation.

While fresh cilantro is normally preferred, dried cilantro leaves make an excellent alternative. This is especially true because usually it is not possible to purchase cilantro in small amounts, because fresh cilantro spoils quickly, and because the herb's strength typically means that only a pinch is required in most recipes. Having dried cilantro leaf on hand is therefore useful and practical.

When most people hear the term "cilantro," they think of the bright, fresh leaves atop pho, noodle dishes, salsa, or guacamole. Some people love the taste of cilantro, while others find its flavor to be soapy. Like oregano and basil, it can be used fresh or dried.

Cilantro can be found in recipes from China, Vietnam, Thailand, India, Persia, Egypt, and Mexico. Dried cilantro leaf is best for cooked dishes where fresh cilantro would not be as suitable. It is not recommended for chimichurri sauces, banh mi sandwiches, or other fresh dishes where a fresh cilantro flavor should feature prominently.