Indian Name: Dhaniya
Scientific Name: Coriandrum sativum
Fam: Umbelliferae

Other Names

Chinese Parsley, Cilantro, Dizzycorn, Japanese Parsley
French: coriandre
German: Koriander
Italian: coriandolo
Spanish: cilantro, culantro
Arabic: kizbara
Burmese: nannambin (leaves), nannamzee (seed)
Chinese: hsiang tsai, yen-sui, yuen sai, yuin si tsoi (leaves)
Indian: dhanyia, dhuniah, kothimbir, kotimear, kotimli (seed), dhania patta, dhania sabz, hara dhania (leaf) Indonesian: ketumbar
Lao: phak hom pom
Malay: daun ketumba(r) (leaves), ketumba(r) (seed)
Sinhalese: kottamalli (seed), kottamalli kolle (leaves)
Tamil: kothamilee
Thai: pak chee (met)

Little is known about the origins of the coriander plant, although it is generally thought to be native to the Mediterranean and parts of southwestern Europe. Experts believe its use dates back to at least 5,000 B.C. References to coriander can be found in Sanskrit writings, and the seeds were placed in Egyptian tombs. Coriander even rates a mention in the Old Testament, in which the manna provided to the Jews fleeing Egypt was described as being like coriander seed. Coriander was one of the first herbs grown by the American colonists of Massachusetts. And seventeenth-century Frenchmen used distilled coriander to make a type of liquor. Today, cilantro is cultivated in tropical and subtropical countries throughout the world, and the herb is used worldwide.

Coriander is a spice produced from the round, tan-colored seeds of the coriander plant (Coriandrum sativum), which is a member of the parsley family. The word coriander can be used to describe the entire plant: leaves, stems, seeds, and all. But when speaking of coriander, most people are referring to the spice produced from the seeds of the plant. The leaves of the plant are commonly called cilantro, which comes from the Spanish word for coriander, or Chinese parsley. Coriander roots also appear in culinary use as a pungent addition to Thai curries. Coriander grows as a native plant around the world, including Europe, Asia, Africa and in the Americas.

The seeds are warm, mild and sweetish. There is a citrus undertone similar to orange peel. The leaves combine well with many pungent dishes from India, Mexico and the Middle East.

Coriander seeds have a pleasing lemony flavor and floral aroma. The flavor goes very well with cumin and many recipes include equal amounts of the two spices. The plant’s leaves and the ripened seeds taste completely different and they cannot be substituted for each other. Fresh cilantro tastes pungent, and to a certain percentage of the population, it tastes soapy.

Ground coriander can be found in soups, stews, and vegetable and meat dishes. It is part of many traditional spice blends in Indian, Middle Eastern, and African cuisines.

Coriander has been used in traditional medicine for stomach ailments. It is sometimes included in teas that are designed to help relieve constipation. Research is being done to see if it has any verified health benefits for conditions such as diabetes. Fresh cilantro greens provide fiber and phytonutrients, while the seeds have a small amount of calcium, potassium, magnesium, and phosphorus.