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Coriander

Coriander Annotated

Coriander, Chinese Parsley and Cilantro

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as Chinese parsley, and in North America the stems and leaves are usually called cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking.

Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but a smaller group of people think the leaves taste like dish soap!

The leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or (in the US and Canada) cilantro.

The leaves have a different taste from the seeds, with definite citrus overtones. Cilantro juice is recognized as an aid to digestion.

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