Coriander Seed (Cilantro)

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Coriander  is an annual herb in the family Apiaceae. It is also known as Chinese parsley, dhania or cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking.  Coriander is native to regions spanning from Southern Europe and Northern Africa to Southwestern Asia. The dry fruits are coriander seeds. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.  Although seeds generally have lower vitamin content, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium and manganese

Scientific name

Coriandrum sativum

Ayurvedic name

Dhanyaka

TCM name

Hu sui ye, Xiang cai

Plant type

Herb

Harvested parts

Seeds

Main producer

China, India, Mexico

Main use

Condiment, Cosmetic, Fuel, Perfume

Taste

Earthy, Tangy

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