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

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


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

  • Leaves: Fresh cilantro leaves are used in salads, salsas, curries, soups, and garnishes.
  • Stems: Often blended into pastes or used in broths for extra flavor.
  • Seeds (Coriander): Ground or whole, they season meats, pickles, and spice blends like garam masala.

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.

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