Coriander
Coriander is also known as Chinese parsley, dhania, kothmir, or cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds (which are both an herb and a spice) are the parts most traditionally used in cooking.
Most people perceive coriander as having a tart, lemon/lime taste, but to nearly a quarter of those surveyed, the leaves taste like dish soap, linked to a gene that detects some specific aldehydes that are also used as odorant substances in many soaps and detergents.
Berasal dari daerah Mediterania dan Timur Tengah, tanaman ini banyak dibudidayakan di banyak tempat di seluruh dunia untuk keperluan kulinernya. Buah dan biji keringnya, yang juga dikenal sebagai ketumbar, digunakan untuk membumbui banyak makanan, terutama sosis, kari, kue-kue Skandinavia, minuman keras, dan gula-gula, seperti comfits Inggris. Daun mudanya yang halus, yang dikenal sebagai ketumbar, banyak digunakan dalam masakan Amerika Latin, India, dan Cina.
All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is used in cuisines throughout the world.