Cilantro’s taste reputation comes a long way and it is called by many names across the world. It comes from the Coriander plant and in some parts is just known as Coriander. It offers an almost intoxicating mix of parsley and citrus. To be pedantic Cilantro are the leaves, while Coriander is used to refer to the seeds. It is a firm favourite in kitchens in the Carribbean, Asia, Mexico and parts of Africa. It works perfectly in combination with avocado, chicken, chilli peppers, fish, ice cream, lamb, mayo, pork, rice, salads, salsas, shellfish, sour cream, tomatoes and yogurt.