Why Cilantro is Head Huncho

When I was in high school, I learned a lot about herbs. Many times, we don't realize certain spices and herbs originate from their leaves. Moreover, we don't realize the culinary influence herbs and spices have as medicinal and holistic remedies.

In the early days, cilantro was used for medicine to treat cancer, measles, and oral care. Cilantro was also used to aid in removing mercury, lead, and aluminum from the body.

Many refer to cilantro to have a "soapy" flavor, but I find that the flavor fluctuates depending on the [food] dish I've prepared.

Cilantro is an herb used in Mexican, Middle Eastern, Indian, and Asian recipes.

Known to the Apiaceae family, cilantro shares over 3,700 species including carrots, celery, and parsley [to name a few].

Interestingly enough, cilantro has many valuable nutrients our body needs for healthy immunity.

Cilantro is loaded with antioxidants!

Antioxidants are essential for cell recovery from oxidative damage, ward off common colds and flu, hair, skin, and nails.

Cilantro is high in vitamins A, C, and K.

As I mentioned in my article, Antioxidant: Sickness's Enemy, free radicals are waste particles the body processes and reacts to food. Free radicals can form internally and externally, like inflammation, sunlight exposure, or pollution, to name a few.

Cilantro, also known as Mexican parsley, helps eliminate certain bacteria-causing infections as well as enhance antibiotics and antiviral medicines.

Cilantro can reduce the risks of cardiovascular diseases.

Cell damage can cause oxidative stress which can cause cardiovascular problems, like stroke, heart disease, and respiratory failure.

Studies showed extract of the stem, roots, and leaves of Coriandrum sativum has anti-cancer effects against breast cancer cells.

The fast-growing and aromatic herb's root contains apigenin, a flavonoid that decreases the risks of cancer development.

Essential nutrients like myricetin, quercetin, kaempferol, and luteolin can reduce the risks of gastrointestinal and respiratory cancers.

Chemoprevention studies suggest cilantro can lower the risks of cancer development in men with flavonoid-packed diet regimens.

Picking your cilantro.

Cilantro is the leaf of the coriander plant. As a matter of fact, the entire plant is edible! The stems are bitter, so I suggest discontinuing them prior to adding them to your food dish.

Fresh cilantro doesn't dry well. Dried cilantro leaves are available as a food and spice in various grocery stores.

Cilantro grows best in the spring and fall seasons.

Fresh cilantro doesn't dry well upon rinsing. The fresh herb will wither and prune. I've tried rinsing the cilantro and wrapping the herb in a damp paper towel, but it shortens the life. Be sure to use the cilantro once rinsed for eating and cooking preparation.

I like to use cilantro in many food recipes I've developed. For instance, I like to sear limes with Stella Bistro Foods Creole Sultry Spice atop my chicken tacos which are marinated with notes of cilantro.

Try Stella Bistro Foods Creole Sultry Spice along with cilantro to experience multi-cultural flavor and wide-eyed excitement at the dinner table!

The Stella Bistro Foods Creole Sultry Spice creates an interesting flavor balance with fresh cilantro. Dried cilantro is great too, however, the cilantro has a low-key flavor that can be overlooked taste-wise.

I've discovered that dried cilantro is easier to add to my cooking and baking dishes. Though dried cilantro isn't as strong as freshly picked or garden grown, the low-key flavor is flexible in my Italian and Mexican-inspired food dishes. Additionally, dried cilantro has a longer shelf life for my year-round convenence.

What are your thoughts about cilantro?

In which dishes do cilantro stand out as the star ingredient?

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