Ingredients · Herbs & spices

Cilantro

Fresh leaves (coriander herb) with a polarizing citrus-soap note for some eaters.

In the air fryer. Always add after heat. It wilts to mud if blasted.

Nutrition

Typical values per 100g raw

23kcal

Approximate kitchen reference. Not a lab label. Brands and cuts vary.

Mediterranean to South Asia; essential in Mexican, Vietnamese, and Indian finishing.

Folk use as a digestive garnish. Genetics affect whether it tastes soapy (OR6A2 variants).

Fridge stems-in-water or wrapped loosely; use within several days. Don't wash until ready if it speeds decay.

Rinse thoroughly. Herbs are eaten raw often. Pat dry.

Past outbreaks linked to contaminated leafy herbs. Buy fresh, wash, and keep cold. Allergic reactions possible though uncommon.

Mexican · 400°F · 16 min

Achiote, pineapple and chile on boneless thighs. The air fryer gives you the caramelized edges of a trompo without the spit.

41 min total · 4 servings

Indian · 375°F · 14 min

Spiced potato and pea filling in a thin pastry. Brushed with oil, they blister in the basket instead of swimming in ghee.

54 min total · 4 servings

Levantine · 375°F · 14 min

Soaked chickpeas (never canned) with herbs and cumin. The basket gives a crust; the center stays green and steamed, not greasy.

44 min total · 4 servings

Vietnamese · 400°F · 12 min

Thin pork strips in fish sauce, lemongrass and sugar. The basket caramelizes the edges like a street grill.

32 min total · 4 servings

Moroccan · 380°F · 22 min

Harissa, cumin and honey on chicken thighs. Sticky North African heat with crisp edges.

37 min total · 4 servings

Indian · 380°F · 12 min

Spiced potato patties with a crisp shell. Chaat-shop energy at home.

39 min total · 4 servings