Coriander

Coriander , whose leaves are known as cilantro (/sɪˈlæntroʊ, -ˈlɑːn-/): 90  in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an <a href="/facts/Annual_plant/SkPv72DA">annual</a> <a href="/facts/Herb/EKCltNNF">herb</a> (Coriandrum sativum) in the family <a href="/facts/Apiaceae/YtVJ0nBk">Apiaceae</a>.
Most people perceive the leaves as having a fresh, slightly <a href="/facts/Citrus/6FqG38Dk">citrus</a> taste. Due to variations in the gene <a href="/facts/OR6A2/zWerdvlJ">OR6A2</a>, some people perceive it to have a <a href="/facts/Soap/99DbjMR5">soap</a>-like taste, or even a pungent or rotten taste.
It is native to the <a href="/facts/Mediterranean_Basin/azjFD5mW">Mediterranean Basin</a>. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is used in certain cuisines, like <a href="/facts/Mexican_cuisine/z7RvvgqP">Mexican</a>, <a href="/facts/Indian_cuisine/3kvMt2Nh">Indian</a> and <a href="/facts/Southeast_Asian_cuisine/N1HRg7rw">Southeast Asian</a>.

Coriander open-in-new

Coriander