Seasoning herb with strong personality and sharp flavor, coriander leaves, or cilantro, are part of the trio that makes up the Brazilian cheiro-verde, alongside parsley and green onions / scallion. It is not as popular in other areas of Brazil as it is in the North and Northeast regions, where it is a key flavor in emblematic recipes such as moquecas (fish stew), and even on the everyday fresh black-eyed bean. In the family of cumin and fennel, it is also added to soups, stews and cold dishes of Latin origin, like guacamole and ceviche. The ground seeds add flavor to chutneys and breads. Fun fact: coriander tea is a medicinal drink in Japan, where it is considered an important source of nutrients.