A member of the Apiaceae family, parsley (Petroselinum crispum) is a leafy herb that originated in the Mediterranean region. Cooks use it heavily in the cuisines of the area, such as Italian and Greek. Curly leaf parsley and flat-leaf parsley are two common types of parsley.
These two herbs look very similar and are easily confused with each other. They are both flat-leafed and dark green, but Italian parsley has darker, shinier leaves compared to cilantro (also known as coriander). The fragrance and flavor are where these fresh herbs differ greatly.
Cilantro, also known as coriander or Chinese parsley, is actually native to the Mediterranean and the Middle East, although it has been cultivated and used in both Italian and Spanish cooking for centuries. As such, it is difficult to definitively say whether cilantro is an Italian or Spanish food.
"cilantro" in Italian
volume_up. cilantro {noun} IT. cilantro. coriandolo.
Parsley. Parsley (prezzemolo, in Italian), of the flat-leaf variety, is one of the most commonly used herbs in Italian cooking. Parsley is found commonly in seafood and vegetable sauces, and in most pasta dishes, sauces, and soups.
Parsley. Perhaps the most frequently used herb in Italian cooking, parsley is a true team player, enlivening the flavors of everything around it. Although fresh parsley is sold in in both flat-leaf and curly varieties, Italians prefer flat-leaf (it's often labeled Italian parsley, actually) for its more robust flavor.
Since cilantro and parsley come from the same family, parsley is the best substitute when you want a similar taste to cilantro. There are two main types of parsley: Italian flat leaf parsley and curly parsley. These are the two you are most likely to find in the produce aisle of the grocery store.
Coriander- this spice is used to season a lot of meat and fish in Italian cuisine. Saffron- while expensive, this spice is used frequently in fish stews and risottos, ususally just for color. Bay Leaves- these are used frequently to help flavor white sauces, as well as in marinades destined for meat.
Coriander might not be part of modern Italian cookery, but it was instead common during the days of the Roman Empire. Spices, most of which were brought from the East at great expense, meant status, and the upper classes used them with profuse abandon.
Popular in Mexican cooking, cilantro is a fragrant herb that has bright and citrusy flavors and pairs well with so many foods!
Coriander. Also known as Chinese Parsley or Cilantro, you can use both the seeds and the leaves for flavoring.
Nutrition Information
Fresh cilantro is also very rich in Vitamin A and potassium but it is higher than parsley in calcium and dietary fiber. It is also moderately rich in Vitamin C and folate (folic acid). Both cilantro and parsley are naturally low in calories, fat, and sodium.
Italian parsley is a leafy herb that grows small in stature, around one foot tall and about the same around. The multi-branched Italian parsley has bright green stems that are tender when young and grow woody as the plant matures.
What Are Italian Spices? The most common spices used in Italy are basil, oregano, sage, rosemary, and thyme. These are often used in combination to create a unique profile for Italian dishes. Other popular Italian seasoning ingredients include garlic, parsley, crushed or powdered black peppercorn, and red chili flakes.
Cilantro is also known as coriander. Coriander seeds (the dried fruit of the plant) are a traditional spice in Indian and East Asian cuisine. Cilantro, on the other hand, is a common ingredient in Hispanic culture, used for spicing dips and rice. Mediterranean food utilizes cilantro in seasoning meats.
In Australia, coriander is also the preferred word for the plant, following the European standard. In the United States and South and Central America, cilantro is the word used for the leaves, while coriander generally refers to the seeds.
Cilantro (aka the leaves of the coriander plant) is a tasty herb to most people. A pleasing combination of flavors reminiscent of parsley and citrus, the herb is a common ingredient in many cuisines around the world. However, some people find cilantro revolting, including, famously, the chef Julia Child.
Cilantro + Parsley
You could only buy parsley or only buy cilantro but the duo is a powerhouse. I could smother chimichurri or chermoula on roasted/grilled vegetables everyday and never get bored. These sauces are the perfect way to use up the herbs and have a great start to your next week of meals.
Anyone who cooks a lot of Italian food knows that there are three staple herbs that you can't go without: basil, oregano and garlic. Each has a distinct flavor and brings its own strength to a dish.