Cilantro

Cilantro, also known as coriander, is a versatile herb widely used in cooking for its fresh, citrusy flavor and vibrant green color. When preparing cilantro for export, it’s essential to highlight the following aspects:

Description of Cilantro for Export

Scientific Name: Coriandrum sativum

Appearance:

• Leaves: Bright green, finely divided, and delicate with a slightly scalloped edge.
• Stems: Thin, green, and tender.
• Roots: Light brown, often included for its intense flavor in some cuisines.
• Seeds: Small, round, and brown (referred to as coriander seeds, distinct from the fresh herb).

Flavor Profile:

• Fresh cilantro has a zesty, citrus-like taste with a hint of pepper. Its flavor can vary from mild to intense, depending on growing conditions.

Uses:

• Culinary: Ideal for flavoring salsas, salads, soups, and curries. Widely used in Mexican, Indian, Middle Eastern, and Southeast Asian cuisines.
• Medicinal: Traditionally used for its digestive, anti-inflammatory, and antimicrobial properties.
• Cosmetic: Extracts used in skincare for their soothing and anti-inflammatory benefits.

Packaging:

• Fresh Cilantro: Packed in breathable, moisture-resistant packaging to maintain freshness. Typically bundled in bunches or as loose leaves.
• Coriander Seeds: Packaged in airtight containers to preserve flavor and prevent moisture ingress.

Quality Standards:

• Free from pests, diseases, and contaminants.
• Harvested at peak freshness to ensure optimal flavor and aroma.
• Compliance with international food safety and quality regulations.

Cultivation Regions:

• Grown in various regions, with specific attention to soil health and climate conditions for optimal growth.

Storage and Shelf Life:

• Fresh Cilantro: Best stored in a cool, dry place or refrigerated to prolong shelf life.
• Coriander Seeds: Stored in a cool, dark place to maintain freshness.

Emphasizing these points can help communicate the quality and versatility of cilantro to potential buyers in the export market.