Coriander seeds
Coriander leaves, or cilantro
About coriander[]
Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 centimetres (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long).
Coriander seeds[]
Dried coriander seeds are the parts most commonly used in cooking. Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisine. The seeds are used either whole or ground.
Coriander leaves[]
Coriander leaves, also commonly called cilantro, taste quite different from the seeds. The fresh leaves are an ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican dishes, particularly in salsa and guacamole and as a garnish. Chopped coriander leaves are a garnish on cooked dishes such as dal and curries. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.