Coriander Leaves

Also Known as Chinese Parsley, Cilantro, and Dahnia

Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin American, Chinese, African, and Southeast Asian cuisine.

Coriander has an earthy flavor and forms the basis of many spice mixes. In India, the ground seeds form an essential part of Garam Masala and in northern Africa, they add bass notes to Harissa paste.

In northern Europe, coriander is used to flavor pickles and chutneys, cabbage-based dishes, game casseroles, and baked goods.