Herb
Coriander
Coriander is a versatile herb whose leaves, stems, roots, flowers, and seeds each contribute distinct aromas to cooking. The fresh leaf is bright and citrusy, while the seed is warm, earthy, and indispensable in spice blends across South Asia, the Middle East, and the Americas. Grown worldwide as both a culinary crop and a spice, coriander appears in salsas, curries, pickles, sausages, and bakery. Regional naming differences, cultivar choice, and whether leaf or seed is used shape how the ingredient is understood in local kitchens.
Also known as: Cilantro
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History
Coriander was cultivated in the eastern Mediterranean and Near East, with seeds found in ancient Egyptian tombs and Greek and Roman culinary records.
Coriander became central to spice trade routes and masala traditions across the Indian subcontinent.
Spanish colonisation spread coriander cultivation to the Americas, where fresh leaf became known locally as cilantro.
Modern cultivars were bred for bolt resistance, leaf fineness, and dual-purpose leaf-and-seed production.