Cilantro has been known since the ancient times. It was widely cultivated in ancient Egypt and ancient Greece, as well as in the Caucasus.
Excellent seasoning to a variety of dishes: soups, salads, main courses of meat and fish, as well as side dishes. It is the main ingredient for curry, which is added to marinades, sauces, sausages, and cheeses. Also used in canned fish, meat, and brewing industry; for flavoring of bread and pastry, pickles, sauces, sausages, cheeses, liquors and beer.
People suffering from cholecystitis should abstain from cilantro intake, whereas the rest may have two or three cilantro seasoned meals a week.