A Comprehensive Guide to Different Types of Cilantro

Cilantro, also known as coriander leaves or Chinese parsley, is an herb widely used in various cuisines around the world. While there are different varieties of cilantro, they generally fall under two main types:

1. Standard Cilantro (Coriandrum sativum)

Standard cilantro is the most common type and is widely available in grocery stores and used in cooking worldwide. It has delicate, lacy leaves with a bright green color. Standard cilantro has a fresh, citrusy, and slightly peppery flavor that adds a vibrant and aromatic element to dishes. It is a versatile herb used in a wide range of cuisines, including Mexican, Indian, Thai, and Middle Eastern.

2. Vietnamese Cilantro (Persicaria odorata)

Vietnamese cilantro, also known as laksa leaf or Vietnamese coriander, is a variety of cilantro commonly used in Southeast Asian cuisine, particularly in Vietnamese and Thai dishes. It has elongated leaves with a pointed shape and a dark green color. Vietnamese cilantro has a stronger and more pungent flavor compared to standard cilantro, with hints of mint and pepper. It is often used in soups, salads, and stir-fries.

While these two types are the most common, it’s worth noting that cilantro preferences can vary by region and personal taste. Some people may find the flavor of cilantro to be fresh and pleasant, while others perceive it to have a soapy or undesirable taste due to genetic factors. It is important to experiment and discover your own preference when using cilantro in cooking.