Cilantro is an annual herb in the same family of other aromatic plants such as celery and parsley. The herb is originally from Greece. Other names for cilantro include Mexican or Chinese parsley.
When the plant is harvested green, and the leaves are used, it is called cilantro. When the dried fruits (usually called seeds*) are used, the herb is called coriander.
Cilantro leaves are used as parsley like garnish with a fresh fragrance that is vital in, soups, and meat dishes because these are rich in vitamin A, B2 (riboflavin), C and dietary fiber.
The seeds, which are referred to as coriander, have a distinct flavor similar to orange and are used in pastries, sausage, and cooked fruit, and as an important ingredient in pickling spice and curry powder.
Aromatic plant of cilantro
Licorice: Flavoring Agent with Medicinal Potential and Health Considerations
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Licorice, extracted from the root of the *Glycyrrhiza glabra* plant, has
long been valued both as a sweetening agent and a traditional herbal
remedy. Its...