Cilantro is the leaf of the coriander plant. It is used in cuisine throughout the world, particularly in Mexican and many East, Southeast, and South Asian cuisines. Cilantro is used in many cuisines that do not feature coriander spice.

Cilantro Aromatic Properties and Chemical Composition

Aldehyde: Cilantro has some of the highest levels of aldehydes of any natural product. These are the compounds that make some people with a specific genetic make-up taste cilantro as overwhelming soapy. 2-Decenal (E) (34%) brings a waxy, fatty, characteristically cilantro and aldehydic, mushroom effect. Decanal (aldehyde C-10) (15%) is a fresh aldehydic, citrus, orange peel, floral note. 2-Dodecanal (5%) has a sharper, metallic mandarin, aldehydic effect.

Floral, green, fresh, sweet: Linalool makes up 25% of the essential oil.