Coriander (Coriandrum sativum) is an annual herb in the parsley family (Apiaceae), widely used both as an herb and a spice
. The plant is native to the Mediterranean Basin and parts of Western Asia and Southern Europe
. Parts and Terminology:
- The fresh leaves and stems are known as cilantro in the U.S. and parts of Canada, while in other regions the whole plant is called coriander
- The dried seeds of the plant are called coriander seeds and are used as a spice with an earthy, slightly floral flavor
Culinary Uses:
- Cilantro leaves have a fresh, citrusy, and herbaceous flavor, popular in Mexican, Indian, Southeast Asian, and Latin American cuisines
- Coriander seeds are used as a spice in curries, sausages, Scandinavian pastries, and various savory and sweet dishes worldwide
Flavor Perception:
- Some people perceive cilantro as having a soapy or pungent taste due to genetic variations
Health Benefits:
- Coriander is rich in antioxidants and nutrients such as vitamins A, K, E (in leaves), and minerals like manganese, iron, magnesium, and calcium (in seeds)
- It may have health benefits including lowering blood sugar, reducing inflammation, and promoting heart, brain, skin, and digestive health, though more research is needed
Summary:
Coriander refers to the entire plant, but commonly the term distinguishes
between the fresh leafy herb (cilantro) and the dried seeds (coriander spice).
Both parts are edible and widely used in global cuisines for their distinct
flavors and potential health benefits
