Cilantro replaces parsley in many recipes in Asia. The green leaves have a concise, sweet-tart flavor and taste wonderful in Thai curries, Vietnamese Pho (noodle soup), and Peruvian ceviche (raw fish with lemon and coriander). Cilantro has a very distinct, spicy flavor that can be described as fresh and citrusy taste. At the finish, the herb develops an intense sweetness.

Tips & Preparation:
Cilantro has only been used in Europe for a few decades, although it is unfathomable to imagine Mexican guacamole without it. The herb is very versatile and seasons soups, stews, salads, fish, poultry, yogurt, chutney or Thai curries. But be careful - the intense flavor of Cilantro covers up milder flavors.