If you know cilantro, you also know coriander. The seeds of the plant are ground into coriander, while the leaves are used fresh and take the name cilantro. Although it looks a lot like parsley, its flavors are very different. Fresh, cool, and a hint of spice, it’s great as an addition to rice, sprinkled onto curries and Mexican dishes (add it to your tacos and burritos), and folded into salads, pastas, and dips. Cilantro can even take your humble scrambled eggs to a completely different level.
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