Botanical name - Coriandrum sativum
Country of Origin - United Kingdom
Common names: Cilantro, Koriandron, Yuen Sei, Yan Shi, Fan Yan Su, Chinese Parsley, Dhania, Persil arabe.
The leaves feature in Spanish, Middle Eastern, Indian, Oriental and South American cookery. They are often sprinkled like parsley on cooked dishes, in sauces, soups and curries. In Mexico and the Southwestern U.S. it is used in everything from salsas and salads to burritos or meat dishes
Cilantro leaves have pungent smell described by some as "soapy". Leaves and stems pair well with piquant foods, such as in the cuisines of the US Southwest, Latin America, Southeast Asia, India, the Middle East, and in parts of northern Africa. Flavours are used to "lift" other flavours; they enhance and promote other pronounced flavours.
Coriander is a spice from the parsley family with a mild, distinctive taste similar to a blend of lemon and sage. These chopped and dried coriander leaves can be used in place of fresh coriander if it is not available.