This cilantro feast could have landed you at the stake in times of the Inquisition. PHOTO: Pexels.
With antioxidants that reduce inflammation
For centuries the Holy Office hung the label on cilantro, claiming that those who consumed it were not good Christians and condemned it to ostracism. Curiosity about other cuisines has brought cilantro back to us.
By Marcos López
11 FEBRUARY 2026 / 07:30
Spain is a country of parsley. A condiment that, in addition to its nutritional properties, adds a myriad of positive effects for the body. But this has not always been the case. There was a time when the herb that ruled in our kitchens was cilantro. Until the Inquisition arrived with the argument that it was Jewish matter, and having it in the kitchen could be a valid reason to end up at the stake. Lara Garcelán, a dietitian-nutritionist at HM Hospitals, explains that “more than unknown, cilantro is living an authentic rediscovery.” It is true that in our country parsley has had for years a small monopoly in cooking, but cilantro is no newcomer: in medieval Spain it was one of the most used aromatic herbs.
Its return comes hand in hand with Oriental and Latin American cuisine. “Increasingly present in our dishes,” she adds.
An Infidel’s Herb
Originally from the Mediterranean area, cilantro was the star condiment of Spanish cuisine for centuries. Specifically, until the end of the 15th century, when it was suddenly replaced by the now ubiquitous parsley. A sorpasso in which the culinary and medicinal virtues of one and the other herb had nothing to do with it, but religion.
What happened is that cilantro was linked by the Holy Inquisition to Judaizing habits and, therefore, labeled as the herb of the infidels. Reason why its consumption could put its users in grave trouble, if not directly cost them their lives. Just citing the death sentence by the inquisitorial court of a convert in the year 1486 for his heretical practices, among others his Hebrew-inspired ways of eating: seasoning his meals with cilantro. But with time and the restoration of sanity, the moment has come for it to again play a leading role in our cooking.
More flavorful than parsley
Cilantro and parsley are aromatic plants of the Apiaceae family. But as closely related as they are, they are very different. Starting with their flavor. As the expert notes, «unlike parsley, which is mild and herbaceous, cilantro has a stronger, fresher flavor with a distinctive citrus note. Precisely for that reason it is perfect to enliven rice dishes, fish, legumes, salads, soups, or recipes inspired by Asian and South American cuisines. A small touch can completely transform a dish».
Reduces inflammation
It is much more than its aroma and flavor. Like its cousin, cilantro also adds nutritional points. As Lara Garcelán notes, «it contains antioxidant compounds such as terpinene, quercetin or tocopherols, which help to combat radical damage and to reduce inflammation». In other words, a direct contribution to longevity at the table.
In addition, it is a good source of B vitamins (B1, B2, B3), vitamin C and vitamin K, as well as minerals such as iron, potassium and calcium. In this regard, the specialist highlights that «some studies, especially in animal models and still to be confirmed in humans, point to a possible antimicrobial effect and potential benefits for cardiovascular health. For example, helping to regulate cholesterol».
Improves your digestion
This flavor more intense than that of parsley, does it mean it digests worse? Not at all. In fact, the dietitian-nutritionist notes, «the opposite is true. Cilantro is associated with better digestion and has traditionally been used to relieve discomfort such as bloating or heaviness after meals». Hence in some cuisines, such as Iranian, it is even used as an appetite stimulant, reflecting its digestive role beyond the simple aromatic touch. In other words, «not only does it not weigh heavy, but it can help the meal settle better».
A Presentation for Every Use
A final question: when using it, is it better to choose fresh cilantro or the dried form (seeds)? Well, it depends on the dish and personal taste. In the case of “the fresh leaves, they provide a milder, greener and more refreshing flavor, so they are ideal to add at the end of the recipe and preserve all their aroma.” The seeds, “being dried, concentrate more flavor and provide a spicier, slightly hot and citrusy touch, making them perfect for stews, curries, marinades or dishes that cook for longer.”
In short, Lara Garcelán concludes, “both options are valid and complementary: each brings a different nuance and allows you to play in the kitchen according to your tastes.” After five centuries in oblivion, it’s time to give it a new opportunity.
