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Sensory Profile: The flavor and aroma of Cilantro is generally described as being waxy, citrus and soapy in nature. Cilantro is the dried leaves of the herb, Coriandrum sativum, an annual herb of the parsley family. Cilantro is believed to have been one of the earliest plantings in North America, where the cilantro leaves, rather than the seed, became more popular.
A perfect blend of sour, sweet and hot spices that compliments wild birds such as partridge, pheasant, and wild turkey.

Related productsHunter’s Spices– Small GameThe perfect blend of sweet and hot spices for small game such as hare, rabbit and beaver. The flavor of the leaf is distinctive, and quite different from that of the Coriander seed. Cilantro is used in Asian, Mexican, Indian, Tex Mex, Caribbean, and North African cuisines, and is used in seasoning blends such as masala, curry, salsa, and recados.
Today, it is cultivated in the Mediterranean region of Southern Europe, Mexico and the U.S.

Cilantro is the usual name for the leaf of the plant that is otherwise identified as Coriander, and from which Coriander Seed is obtained. The Coriandum sativum herb is believed to have been one of the earliest plantings in North America - dating back to 1670 in Massachusetts - and it soon appeared in Latin America where the Cilantro leaves, rather than the seed, became most popular.

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