Product Overview

Cilantro, also known as coriander leaves, is a widely used leafy herb in global cuisine and an important commodity in fresh produce markets. It is valued for its bright aroma, distinctive flavor, and versatility in culinary applications. Cilantro is highly perishable and typically marketed fresh in bunches, making proper handling and rapid distribution essential.

Key Characteristics

Cilantro consists of delicate, flat green leaves with thin stems. The leaves are soft and tender with a bright green color. It has a fresh, citrusy, and slightly pungent flavor profile that can vary in intensity. The plant is harvested at a young stage before bolting. Cilantro is non-climacteric and does not continue to develop after harvest.

Nutritional Value

Cilantro provides essential nutrients despite being consumed in small quantities. It is a source of vitamin C, vitamin K, and vitamin A. It also contains antioxidants and small amounts of minerals such as potassium. Its low calorie content makes it suitable for a wide range of diets.

Seasonality and Origin

Cilantro is grown in both temperate and tropical regions and is available year-round due to continuous planting cycles. Major production regions include the United States (California and Arizona), Mexico, and parts of Asia. Its fast growth cycle allows for frequent harvesting and consistent market supply.

Common Applications

• Fresh garnishing
• Salsas and chutneys
• Salads and dressings
• Soups and curries
• Marinades and sauces
• Culinary seasoning across global cuisines

Storage and Handling

Proper handling is critical to maintain freshness and prevent wilting.
• Recommended storage temperature: 32°F to 36°F
• Relative humidity: 95–100%
• Shelf life: 7–10 days under optimal conditions
• Store upright or loosely packed to avoid crushing
• Keep hydrated or wrapped in moisture-retentive packaging
• Avoid exposure to ethylene-producing commodities
• Handle gently to prevent bruising and leaf damage

Origin and Background

Cilantro is believed to have originated in the Mediterranean and Middle Eastern regions and has been used for thousands of years in culinary and medicinal applications. It spread globally through trade and is now a staple herb in many cuisines, including Indian, Latin American, and Southeast Asian cooking. Modern cultivation focuses on improving leaf yield, flavor consistency, and resistance to bolting.

Grades and Quality Standards

Extra Fancy Grade
• Bright green color with fresh, tender leaves
• Free from yellowing, wilting, and decay
• Clean, well-trimmed bunches

Fancy Grade
• Slight variations in color and leaf size
• Minor wilting or cosmetic imperfections allowed
• Suitable for retail sale

Commercial / Processing Grade
• Visible defects permitted
• May include older or slightly damaged leaves
• Used for processing, drying, or bulk culinary use

Types of Cilantro