Deutsch: Koriander / Español: Cilantro o Coriandro / Português: Coentro / Français: Coriandre / Italiano: Coriandolo
The herb Cilantro (Coriandrum sativum) is a polarizing yet indispensable ingredient in global cuisines, prized for its fresh, citrusy leaves and aromatic seeds. While its leaves are commonly referred to as cilantro in the Americas, the term "coriander" often describes the seeds in British and European contexts. This duality reflects its culinary versatility, though genetic studies suggest that perceived "soapiness" in its flavor may stem from aldehyde compounds like (E)-2-decenal, which some individuals detect more intensely due to OR6A2 olfactory receptor variations.
General Description
Cilantro is an annual herb belonging to the Apiaceae family, native to regions spanning Southern Europe, Northern Africa, and Southwestern Asia. The plant grows to a height of 30–60 cm (0.3–0.6 m) under optimal conditions, featuring delicate, lace-like leaves that are harvested before flowering for culinary use. Its white to pale pink flowers, arranged in umbels, eventually yield globular seeds—technically schizocarps—that are dried and used whole or ground as the spice coriander.
The herb thrives in well-drained, loamy soil with a pH of 6.2–6.8 and requires moderate sunlight (6–8 hours daily), though excessive heat can accelerate bolting—the premature transition to seed production—which degrades leaf quality. Cilantro's rapid growth cycle (50–55 days from seed to harvest) makes it a favored choice for both commercial agriculture and home gardens, though its cold sensitivity limits outdoor cultivation to USDA hardiness zones 8–11 or protected environments in cooler climates.
Nutritionally, cilantro leaves (per 100 g) provide 23 kcal, 3.7 g of dietary fiber, and notable concentrations of vitamin K (310 µg, 258% DV), vitamin A (337 µg RAE), and vitamin C (27 mg), alongside trace minerals like potassium (521 mg) and calcium (67 mg). The seeds, conversely, are richer in essential oils (0.3–2.6% by weight), primarily linalool (60–70%) and γ-terpinene, which contribute to their warm, nutty aroma. Both plant parts contain antioxidant polyphenols, including quercetin and kaempferol, linked to anti-inflammatory and antimicrobial properties in preliminary in vitro studies (Journal of Agricultural and Food Chemistry, 2012).
Cilantro's flavor profile is attributed to a complex interplay of volatile organic compounds. The leaves' characteristic "fresh" notes arise from (E)-2-decenal and decanal, while the seeds' citrusy undertones stem from geranyl acetate and citronellol. Genetic research indicates that the soap-like perception—reported by 4–14% of populations—correlates with a single nucleotide polymorphism (rs72921001) in the OR6A2 gene, which enhances sensitivity to aldehydes (Nature, 2012). This biological variation has sparked cultural debates, particularly in regions where cilantro is staples, such as Mexico (consuming ~800,000 tons annually) and Thailand.
Botanical Classification and Cultivation
Taxonomically, Cilantro (Coriandrum sativum L.) is classified under the genus Coriandrum, which includes only one other species, C. tordylium (a wild relative with negligible culinary use). The plant exhibits a taproot system and pinnately divided leaves, with upper leaves becoming progressively finer as the plant matures. Commercial cultivars are broadly categorized into slow-bolting varieties (e.g., 'Calypso', 'Santo') for leaf production and seed-focused types (e.g., 'Moroccan', 'Indian') optimized for higher essential oil yields.
Propagation occurs via direct seeding at a depth of 0.6–1.3 cm (0.25–0.5 in) in rows spaced 20–30 cm apart, with germination occurring within 7–10 days at soil temperatures of 15–20°C (59–68°F). Hydroponic systems, utilizing nutrient film technique (NFT) or deep water culture (DWC), are increasingly adopted for year-round production, achieving yields of 1.5–2.0 kg/m² per harvest cycle. Pests such as aphids (Aphis gossypii) and fungal pathogens (Pseudocercosporella coriandrii) are managed through integrated pest management (IPM) strategies, including neem oil applications and crop rotation with non-Apiaceae species.
Post-harvest, cilantro leaves are highly perishable, with a shelf life of 5–7 days at 0–4°C (32–39°F) and 90–95% relative humidity. Modified atmosphere packaging (MAP) with 5–10% O₂ and 5–10% CO₂ can extend freshness to 10–12 days by suppressing ethylene-induced senescence. Seeds, meanwhile, are dried to a moisture content of 8–10% and stored in airtight containers to preserve volatile oil integrity for up to 2 years.
Culinary Applications
- Fresh Leaves: Integral to salsas (e.g., pico de gallo), Southeast Asian soups (tom yum, phở*), and garnishes for tacos or *guacamole. The leaves are typically added raw to preserve their delicate flavor, which degrades when heated above 60°C (140°F).
- Dried Seeds (Coriander): Ground or toasted seeds are foundational in spice blends like garam masala (India), ras el hanout (North Africa), and adobo (Latin America). They are also used in brining solutions for meats and pickling vegetables.
- Roots: Less common but valued in Thai cuisine (e.g., tom kha gai coconut soup), where they are pounded into pastes. Roots contain higher concentrations of pyrazines, contributing earthy depth.
- Essential Oil: Extracted via steam distillation (yield: 0.8–1.2% from seeds), the oil is employed in flavoring liqueurs (e.g., Chartreuse) and perfumery, though its high linalool content (60–70%) requires dilution to avoid toxicity (LD₅₀: 4.1 g/kg in rats).
Medicinal and Historical Uses
Historical records trace cilantro's use to ancient Egypt (tombs of Pharaohs, ~1550 BCE), where it was prescribed for digestive ailments in the Ebers Papyrus. Greek physicians, including Hippocrates (460–370 BCE), recommended coriander seeds as a carminative, while Ayurvedic texts (Charaka Samhita, ~300 CE) classified it as dīpana (appetite stimulant) and pācana (digestive aid). In Traditional Chinese Medicine (TCM), cilantro (yán shūi) is used to treat measles and nausea, though modern clinical evidence remains limited.
Pharmacological studies indicate potential benefits from cilantro's bioactive compounds:
- Antimicrobial: Methanol extracts inhibit Salmonella enterica and E. coli growth (MIC: 2–8 mg/mL) due to dodecenal's membrane-disrupting effects (Journal of Food Protection, 2004).
- Heavy Metal Detoxification: Animal studies suggest cilantro may bind lead and mercury via sulfhydryl groups, though human trials are lacking (Journal of Ethnopharmacology, 2001).
- Antidiabetic: Seed extracts improved glucose metabolism in diabetic rats by inhibiting α-amylase (IC₅₀: 12.3 µg/mL), but human efficacy is unproven (Phytotherapy Research, 2018).
Caution is advised, as allergic reactions (Type I hypersensitivity) to cilantro's Api g 1 protein have been documented, particularly in individuals with celery-mugwort-spice syndrome (Allergy, 2015).
Economic and Agricultural Impact
Global cilantro production exceeds 1.2 million tons annually, with India (45% share), Morocco (20%), and Mexico (15%) as top producers. The U.S. imports ~90,000 tons yearly, primarily from Mexico and Canada, with fresh herb prices averaging $2.50–$4.00 per bunch (USDA, 2023). Climate change poses risks to yield stability, as droughts reduce seed germination by 30–40% (Agronomy Journal, 2020), prompting research into drought-resistant cultivars like 'Slow Bolt' and 'Long Standing'.
Organic certification (e.g., USDA Organic, EU Organic) commands a 20–30% price premium, driven by consumer demand for pesticide-free produce. However, organic yields are typically 10–15% lower due to limited synthetic fertilizer use, offset by higher market values in North America and Europe.
Risks and Challenges
- Genetic Bitterness Perception: The OR6A2 gene variant's association with soap-like taste deters consumption in subsets of populations, particularly those of European descent (prevalence: ~14%). Food scientists are exploring selective breeding to reduce aldehyde content.
- Pesticide Contamination: Conventional cilantro often tests positive for organophosphate residues (e.g., chlorpyrifos), leading to EU import rejections. The 2021 European Food Safety Authority (EFSA) report flagged 5% of samples for exceeding MRLs (maximum residue limits).
- Post-Harvest Losses: Up to 25% of fresh cilantro is lost due to improper cold chain management in tropical regions, exacerbating food waste. Controlled atmosphere storage (3% O₂, 5% CO₂) is being piloted to mitigate this.
- Cultural Stigma: In some Middle Eastern cultures, cilantro is erroneously associated with "poverty food," limiting its use in high-end cuisine despite its historical prestige.
Similar Terms
- Coriander: Refers specifically to the dried seeds of Coriandrum sativum, used as a spice. The term is derived from the Greek koriannon ("bed bug"), referencing the seeds' pungent aroma.
- Chinese Parsley: A colloquial name for cilantro in some Asian contexts, though unrelated to true parsley (Petroselinum crispum). This misnomer stems from its similar leaf morphology.
- Dhania: The Hindi/Urdu term for both cilantro leaves and seeds, reflecting its ubiquity in South Asian cuisine. Often paired with cumin (jeera) in tadka (tempering) techniques.
- Culantro (Eryngium foetidum): A distinct herb with a stronger flavor, sometimes substituted in Caribbean and Latin American dishes when cilantro is unavailable. Also called recao or chadon beni.
Summary
Cilantro embodies a paradox: a culinary cornerstone revered for its vibrant flavor yet divisive due to genetic taste variations. Its dual role as both herb and spice underscores its agricultural and economic significance, with production spanning continents and applications bridging traditional medicine and modern gastronomy. While challenges like pesticide residues and climate vulnerability persist, ongoing research into drought-resistant varieties and post-harvest technologies aims to secure its future. Whether embraced or avoided, cilantro's impact on global food culture—from Mexican salsa verde to Indian chutneys—remains undeniable, cementing its status as one of the world's most dynamic botanical ingredients.
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