cilantro
Cultural layer
Coriandrum sativum L. (Plants of the World Online, Royal Botanic Gardens Kew, accessed 2026-10-09)
Gran Cocina Latina (Maricel Presilla, 2012)
The Oxford Companion to Food (Alan Davidson, 1999)
Nicholas Eriksson and others, A genetic variant near olfactory receptor genes influences cilantro preference (Flavour, 2012)
Diccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)
Route
PendingThe 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 409 entries carries a mapped route · nutmeg is the prototype
- 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 · 26 sourcedChermoula is built on coriander.
Read in Helou's Feast, 2018, page 342, sardines chermoula (hût bel chermoula), whose chermoula is garlic, grated onion, cilantro, cumin, paprika, red pepper flakes, olive oil and lemon juice, spread between butterflied sardines before they are floured and fried.
Salsa and guacamole.
Read in Los clasicos de la cocina mexicana, page 117, the optional spoon of lime juice in the salsa mexicana, and page 34, the ceviche marinated in lime and finished with coriander; the cited Diccionario Enciclopedico was not the book in hand.
Salsa cruda and salsa verde.
Read in Los clasicos de la cocina mexicana, pages 122 and 123, both green salsas built on serrano chillies and chopped fresh coriander, and page 117 for the salsa mexicana; the cited Diccionario Enciclopedico was not the book in hand.
Salsa verde.
Read in Los clasicos de la cocina mexicana, pages 122 and 123, a quarter cup of chopped fresh coriander in each green salsa; the cited Diccionario Enciclopedico was not the book in hand.
Hari chatni, the coriander chutney.
Read in Madhur Jaffrey's Indian Cooking, page 163, which the book calls hare dhaniye ki chutney and says is made fresh in our homes every day; the cited Indian Cookery, BBC 1982, was not the copy in hand.
Recao and cilantro are sofrito.
Confirmed in Gran Cocina Latina: Puerto Rican sofrito, page 59, with cilantro and broad-leaf culantro through the recado.
Recao / culantro.
Confirmed in Gran Cocina Latina: the recado, page 56, and Charito's Puerto Rican seasoning mix, page 58.
Read in Los clasicos de la cocina mexicana, page 12, the coriander in the guacamole clasico, and page 123, where avocado can be folded into the raw green salsa; the cited Diccionario Enciclopedico was not the book in hand.
Esquites.
Aguadito de pollo: ají amarillo and blended coriander in the aderezo.
Read in Acurio's ¡Buenazo!, 2017, page 65, aguadito de pollo, an aderezo of onion, garlic and ají amarillo into which blended coriander goes; page 99, pepián de choclo, the same pair. The book's ceviches take ají limo or rocoto; the cited Peru: The Cookbook was not the copy in hand.
Salsa base.
Read in Los clasicos de la cocina mexicana, page 123, salsa verde cruda: the onion, garlic, coriander and salt blended in at the end; the cited Diccionario Enciclopedico was not the book in hand.
Score unexamined
Seasoning blends.
Raw mango chutney and salad.
Searched in Dakshin, 1992, page 39, mangai pachadi, mango curd salad: raw mango ground with coconut, green chillies, ginger and coriander leaves.
Picante de quinua: the pork seasoned with coriander before the quinoa goes in.
Read in Acurio's ¡Buenazo!, 2017, pages 49 and 50, picante de quinua, the meat seasoned with cumin and coriander; page 50, a quinoa salad with coriander, parsley and mint; the cited Peru: The Cookbook was not the copy in hand.
Frijoles and garnish.
Read in Los clasicos de la cocina mexicana, page 44, the coriander added just before the beans are served, and page viii, where coriander or parsley may stand in for the epazote; the cited Diccionario Enciclopedico was not the book in hand.
Coentro in the refogado base of moqueca.
Read in Manuel Querino, A arte culinária na Bahia, 1928, page 16, moqueca de peixe fresco: coentro in the sauce, with azeite de cheiro poured over before it cooks. Cascudo, also cited: page 130 and page 157, coentro among the moqueca seasonings with dende.
Antojitos.
Read in Los clasicos de la cocina mexicana, page 21, sopes finished with chopped coriander and queso fresco; the cited Diccionario Enciclopedico was not the book in hand.
Pepián de choclo: blended corn and blended coriander in the same pot.
Read in Acurio's ¡Buenazo!, 2017, page 99, pepián de choclo, half a cup of blended coriander and the blended corn cooked together; the cited Peru: The Cookbook was not the copy in hand.
Salsa and stuffing.
Read in Acurio's ¡Buenazo!, 2017, page 255, a sauce of toasted ají panca and mirasol cooked with rocoto, garlic and coriander; page 164, leche de tigre with rocoto and coriander. The stuffing is on the pages the scan does not carry; the cited Peru: The Cookbook was not the copy in hand.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for radishes in the 2008 edition.
The pakora batter, coriander leaf chopped into it.
Score unexamined
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for papayas in the 2008 edition.
Mole amarillo, the chayote under sprigs of coriander.
Relocated in Los clasicos de la cocina mexicana, page 68, coriander among the garnishes. The book's only chayote dishes are two moles; the cited Diccionario Enciclopedico was not the book in hand.
Score unexamined
Salads.
Score unexamined
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
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.