Coriander
| Coriander | |
|---|---|
| Illustration of coriander parts | |
| Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Apiales |
| Family: | Apiaceae |
| Genus: | Coriandrum |
| Species: | C. sativum |
| Binomial name | |
| Coriandrum sativum | |
Coriander (/ˌkɒriˈændər, ˈkɒriændər/), 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 annual herb (Coriandrum sativum) in the family Apiaceae.
Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive it to have a soap-like taste, or even a pungent or rotten taste.
It is native to the Mediterranean Basin. 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 Mexican, Indian and Southeast Asian.