herb · foodway27 bonds · 27 sourced

cilantro

Whose palate gets treated as the default is the whole question.

freshsavouryveganvegetarian

Cultural layer

Origin

The eastern Mediterranean and West Asia; the fresh leaf of Coriandrum sativum, used across South Asia, Southeast Asia, the Levant and the Americas

Routes

Carried worldwide from antiquity; the American name cilantro comes through Mexican Spanish, and the British name coriander through Latin, so English-speaking countries now argue about a naming split neither invented

Context

Roughly a small minority of people carry an olfactory receptor variant that makes cilantro taste of soap, which is genuinely genetic and gets used to justify a strong opinion in a way few foods allow. The louder point is that a leaf central to Mexican, Indian, Thai and Levantine cooking is often discussed in English food media chiefly as a thing to be disliked. Whose palate gets treated as the default is the whole question.

Route

Pending

The routes are written. They are not yet mapped.

This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.

1 of 404 entries carries a mapped route · nutmeg is the prototype

What renders here when it lands

Waypoints
Ordered places, each with its kind
Coordinates
Real positions, with the gazetteer they came from
Segments
From, to, and the mechanism that moved it
Confidence
Documented, attributed or contested
Summary
What the route argues, in a sentence

Connections

27 bonds · 27 sourced

chermoula

Structural

.90

Chermoula is built on coriander.

OriginFeast: Food of the Islamic World (Anissa Helou, 2018)Recorded on chermoula

lime

Structural

.80

Salsa and guacamole.

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)

tomatillo

Structural

.80

Salsa verde.

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)Recorded on tomatillo

chatni

Structural

.80

Hari chatni, the coriander chutney.

OriginMadhur Jaffrey's Indian Cookery (Madhur Jaffrey, 1982)Recorded on chatni

recaito

Structural

.80

Recao / culantro.

OriginGran Cocina Latina (Maricel Presilla, 2012)Recorded on recaito

chili

Reinforced

.70

Score unexamined

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)

avocado

Reinforced

.70

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)

garlic

Reinforced

.60

Score unexamined

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)

cumin

Reinforced

.60

Score unexamined

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)

corn

Reinforced

.60

Score unexamined

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)Recorded on corn

mango

Reinforced

.60

Score unexamined

OriginDakshin: Vegetarian Cuisine from South India (Chandra Padmanabhan, 1992)Recorded on mango

black bean

Reinforced

.60

Score unexamined

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)Recorded on black bean

dendê

Reinforced

.60

Coentro in the refogado base of moqueca.

OriginHistória da Alimentação no Brasil (Luís da Câmara Cascudo, 1967) · Santo também come (Raul Lody, 1998)Recorded on dendê

ají amarillo

Reinforced

.60

Score unexamined

OriginPeru: The Cookbook (Gastón Acurio, 2015)Recorded on ají amarillo

queso fresco

Reinforced

.60

Score unexamined

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)Recorded on queso fresco

sofrito

Reinforced

.60

Score unexamined

OriginGran Cocina Latina (Maricel Presilla, 2012)Recorded on sofrito

rocoto

Reinforced

.60

Score unexamined

OriginPeru: The Cookbook (Gastón Acurio, 2015)Recorded on rocoto

radish

Experimental

.50

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on radish

quinoa

Experimental

.50

OriginPeru: The Cookbook (Gastón Acurio, 2015)Recorded on quinoa

chickpea flour

Experimental

.50

OriginMadhur Jaffrey's Indian Cookery (Madhur Jaffrey, 1982)Recorded on chickpea flour

tucupi

Experimental

.50

Score unexamined

OriginHistória da Alimentação no Brasil (Luís da Câmara Cascudo, 1967)Recorded on tucupi

hearts of palm

Experimental

.50

OriginGran Cocina Latina (Maricel Presilla, 2012)Recorded on hearts of palm

papaya

Experimental

.50

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on papaya

chayote

Experimental

.50

Score unexamined

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)Recorded on chayote

jicama

Experimental

.50

Score unexamined

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)Recorded on jicama

avocado oil

Experimental

.50

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on avocado oil

choclo

Experimental

.50

Score unexamined

OriginPeru: The Cookbook (Gastón Acurio, 2015)Recorded on choclo

Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place.

Cite this entry

Studio Culinar-E, "cilantro", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/cilantro

/archive/cilantro

Bonds are tiered by source, origin-tradition references first.

The studio