A plant with a sharp taste and spicy pungent aroma. Usually the seeds of this plant are called coriander. Cilantro contains vitamins B, C, PP, rutin, carotene, pectin, aromatic oils, ascorbic acid, macro and microelements. Cilantro is a common ingredient in salads, sandwiches, and egg dishes. Fresh cilantro goes well with dill, basil, mint, chili and garlic. Due to its sharp taste, cilantro is suitable for meat and fish dishes, as well as bean and pea soups. The herb should be added to hot dishes at the very end of cooking. Cilantro is often added to sauces and marinades.