Cilantro (Coriandrum sativum) is an ancient herb that has been cultivated for over 5,000 years, with historical roots in Egypt, Greece, Rome, and China. It is one of the oldest known culinary and medicinal herbs, mentioned in ancient Sanskrit texts and even found in King Tutankhamun’s tomb. Both its delicate green leaves (cilantro) and its dried seeds (coriander) are widely used in cooking and natural medicine. Originating from the Mediterranean and Middle Eastern regions, cilantro was introduced to Asia and the Americas through trade and exploration. It is now a staple in cuisines worldwide, including Mexican, Indian, Thai, Middle Eastern, and Latin American dishes. Cilantro has long been celebrated in Ayurvedic, Traditional Chinese, and Unani medicine for its cooling properties, ability to aid digestion, and powerful detoxifying effects. In modern herbal medicine, it is known for its antioxidant, anti-inflammatory, and heavy metal-cleansing properties.