Coriander

Description

Coriander  is a versatile annual herb and spice from the Apiaceae family (parsley family), with all parts of the plant being edible. It is native to the Mediterranean Basin and is one of the oldest known spices, cultivated for over 5,000 years. The plant provides two distinct culinary ingredients: the fresh, green leaves, commonly called cilantro in the US, and the dried, brownish-yellow globular fruits, known as coriander seeds or simply coriander.

Key Phrases & Terms:

• Cilantro/Coriander Leaves: Fresh leaves used for garnish, salads, and chutneys (fresh, citrusy).
• Coriander Seeds/Dhaniya: Dried, whole, or ground seeds used in curries and spice blends (warm, citrusy).
• Apiaceae Family: The family of plants it belongs to (includes parsley, carrots).
• “Spice of happiness”: An ancient Egyptian term for coriander.
• Linalool: The main component of the essential oil responsible for its aroma.
• Dhania Jeera: A popular Indian spice blend of coriander and cumin.
• OR6A2 Gene: The gene responsible for the soapy taste perception of cilantro in some individuals.
• Carminative/Digestive: Medicinal properties related to easing stomach ailments.

India is the world’s leading producer and exporter of coriander, controlling roughly 50% of the global market.