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Coriander

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Coriander
Scientific classification
Domain:Eukaryotes
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Apiales
Family: Apiaceae
Genus: Coriandrum
Species: sativum

Scientific name
Coriandrum sativum

Coriander (Coriandrum sativum) is an annual herb commonly used in Latin American, Indian, and Southeast Asian cooking. All parts of the plant are edible, but the fresh leaves and the dried seedpods are the most commonly used in cooking.

The seeds of the plant are most commonly referred to by Coriander and have a lemon, citrus flavor when crushed. They are usually dried but can be eaten green. Ground coriander is a major ingredient in curry powder and other aromatic dishes.

The leaves are most commonly referred to as Cilantro to help differentiate them from the seeds. The name comes from the spanish word for Coriander. Cilantro leaves have a very different taste from the seeds. They taste soapy to some people. This difference in perception of the flavor of cilantro may have a genetic cause. The leaves are also referred to as 'Chinese parsley' or 'Mexican parsley'. The fresh leaves are used as garnish in many Asian dishes and Mexican salsas.

Classification: Cilantro belongs to the parsley or carrot family, Apiaceae.

(Catalan coriandre;Spanish cilantro)



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