Coriander

About
Coriander also commonly called cilantro, is an annual herb, native to southwestern Asia west to north Africa. All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, Latin American, Chinese, African and Southeast Asian cuisines.

The leaves are variously referred to as coriander leaves, cilantro (in the United States, from the Spanish name for the plant), dhania (in the Indian subcontinent, and increasingly, in Britain), Chinese parsley or Mexican parsley. The leaves have a very different taste from the seeds, similar to parsley but "juicier" and with citrus-like notes. Some people instead perceive an unpleasant "soapy" taste and/or a rank smell. This is believed to be a genetic trait, but has yet to be fully researched.

The fresh leaves are an essential ingredient in many Vietnamese foods, Asian chutneys and Mexican salsas and guacamole. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries, but should never themselves be cooked as heat destroys their delicate flavour quickly.

Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today Europeans usually eat coriander leaves only in dishes that originated from foreign cuisines.

The fresh coriander herb is best stored in the refrigerator in airtight containers, after chopping off the roots. The leaves do not keep well and should be eaten quickly, as they lose their aroma when dried or frozen.