Coriander

This article is about the herb. For other uses, see Coriander (disambiguation).
"Cilantro" redirects here. Not to be confused with the related herb Eryngium foetidum, also known as "culantro".
"Chinese parsley" redirects here. The term may also refer to the unrelated herb Heliotropium curassavicum.

Coriander or cilantro
Illustration of coriander parts
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Apiales
Family: Apiaceae
Genus: Coriandrum
Species:
C. sativum
Binomial name
Coriandrum sativum
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Coriander (/ˌkɒriˈændər, ˈkɒriændər/;[1] Coriandrum sativum), also known as cilantro (/sɪˈlæntroʊ, -ˈlɑːn-/),[1]: 90  is an annual herb in the family Apiaceae.

Most people perceive coriander to have a tart, 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.[2]

It is native to the Mediterranean Basin.[3] All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

  1. ^ a b Jones D (6 October 2011). Cambridge English Pronouncing Dictionary. Cambridge University Press. p. 110. ISBN 978-0-521-76575-6. Retrieved 31 March 2023.
  2. ^ Eriksson N, Wu S, Do C (29 November 2012). "A genetic variant near olfactory receptor genes influences cilantro preference". Flavour. 1. arXiv:1209.2096. doi:10.1186/2044-7248-1-22. S2CID 199627.
  3. ^ Grivetti L. "Coriander". Nutritional Geography: The integration of physical landscape, culture, and economics. University of California, Davis Nutrition Department. Retrieved 7 December 2023.