Cilantro (ผักชี – Phak Chee): A Fragrant Herb with Global Appeal

Executive Summary

Cilantro, known in Thai as phak chee, is a fragrant herb widely used in Thai cooking for its fresh, citrus-like aroma and bright flavor. The leaves are often added at the end of cooking or used as a garnish, while the roots and stems are valued even more for curries, soups, and spice pastes. In Thai cuisine, every part of the plant can be useful, and the flavor is strongest when the herb is used fresh. It is a simple but essential ingredient that adds depth, balance, and authenticity to many dishes.

Thai Herbs & Spices Garden in Hua Hin – Organic & Freshly Grown

Scientific Name: Coriandrum sativum
Common Names: Cilantro, Coriander (seeds), Chinese Parsley, ผักชี (Phak Chee – Thai)

Cilantro, known as Phak Chee in Thai, is a versatile herb widely used in cuisines around the world. Its bright, citrusy flavor enhances dishes, while its seeds (coriander) add a warm, earthy spice. This herb is a staple in Thai, Mexican, Indian, and Middle Eastern cooking, valued for both its taste and health benefits.

Culinary Uses of Cilantro / ผักชี (Phak Chee)

In Thai cuisine, every part of the cilantro plant—known locally as ผักชี (Phak Chee)—plays a unique and irreplaceable role, adding layers of fresh, citrusy, and slightly peppery flavor to dishes. This humble herb is a staple in kitchens across Thailand, celebrated for its versatility and ability to elevate both simple street food and elaborate royal recipes.

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Leaves: The vibrant green leaves of cilantro are a cornerstone of Thai cooking. Fresh cilantro leaves are generously sprinkled over steaming bowls of khao man gai (chicken rice) or guay teow (noodle soup) as a final garnish, lending a bright, aromatic finish. They are also a key ingredient in refreshing som tam (green papaya salad), where their crisp texture and zesty flavor balance the salad’s spicy, sour, and sweet notes. In tom yum soups and fragrant curries like gaeng keow wan (green curry), the leaves are stirred in at the last moment to preserve their delicate aroma. Whether mixed into nam prik (chili dips) or used as a bed for grilled meats, cilantro leaves bring a burst of freshness that is quintessentially Thai.

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Stems: While often discarded in other cuisines, cilantro stems are treasured in Thailand for their intense, concentrated flavor. They are frequently pounded into nam prik pao (chili jam) or blended into krueng gaeng (curry pastes), such as the fiery nam prik num or the aromatic krueng gaeng phet (red curry paste). The stems also find their way into simmering broths for tom kha gai (coconut chicken soup) or hotpots, infusing the liquid with a deeper, earthier cilantro essence. Chefs and home cooks alike know that including the stems is the secret to building complex, well-rounded flavors in Thai dishes.

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Seeds (Coriander): Known as look pak chee (ลูกผักชี) in Thai, cilantro seeds—or coriander—are a spice in their own right. Lightly toasted and ground, they are a common component in krueng gaeng pastes, adding a warm, nutty, and slightly citrusy note. Whole or crushed coriander seeds are also used to marinate meats, such as in satay or larb (minced meat salad), and are a staple in pickling brines for vegetables like pak gad dong (pickled mustard greens). In spice blends, such as those used for massaman curry or panang curry, coriander seeds contribute a subtle, fragrant depth that complements the bold flavors of other spices like cumin and cardamom.

Health Benefits

• Rich in Antioxidants – Helps combat inflammation.
• Supports Digestion – Traditionally used to ease stomach discomfort.
• Detoxifying Properties – May aid in removing heavy metals from the body.

Growing Cilantro

This fast-growing herb thrives in cool weather and well-drained soil. It’s easy to cultivate in gardens or pots, making it accessible for home cooks.

Cultural Significance

In Thailand, Phak Chee is essential in dishes like Tom Yum and green curry. In Mexican cuisine, it brightens up salsas and tacos. Its dual use (leaves and seeds) makes it uniquely valuable across culinary traditions.

Whether you love it or hate it (some people detect a soapy taste due to genetic factors), cilantro’s impact on global cuisine is undeniable.

Discover Thai herbs in our Hua Hin organic garden—basil, lemongrass, ginger, turmeric, and kaffir lime. Grown sustainably, they’re perfect for plant-based dishes, healing blends, or a fragrant escape.