EN on Foods

August 2009 Issue

Cilantro Sizzles with Flavor and Health Benefits

The green herb, cilantro (also known as coriander and Chinese parsley), has been cultivated in Egypt, India and China for thousands of years. Cilantro even got a mention in Sanskrit text and the Bible. You can thank the Spanish conquistadors for introducing it to Mexico and Peru, where it became an essential part of Latin cuisine. Cilantro went on to become a familiar flavoring in Asian, Caribbean, Middle Eastern and Indian foods.

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