Coriander refers to the fresh leaves and stems (known as cilantro) and the dried seeds of the plant Coriandrum sativum. It offers two distinct, widely used flavors from a single herb.

Key Specifications & Details:

• Botanical Parts:

  • Fresh Herb (Cilantro): Bright green, delicate, flat or serrated leaves with tender stems. Possesses a pungent, citrusy, and sometimes polarizing flavor.

  • Seeds: Small, round, ridged, golden-brown seeds. Taste is warm, nutty, sweet, and subtly citrusy, with a faint floral aroma—completely different from the leaf.

• Culinary Use: Cilantro is used raw as a garnish or in salsas, chutneys, and Asian/Mexican dishes. Coriander seeds (whole or ground) are key in spice blends (curry powder, garam masala), pickling brines, stews, and baked goods.

• Nutritional: Fresh leaves are rich in Vitamin K, C, and antioxidants. Seeds provide dietary fiber, iron, and magnesium.

• Major Producers: India, Morocco, Canada (for seed), and Mexico/USA (for fresh herb).

• Storage: Fresh cilantro is highly perishable; store refrigerated with stems in water. Dried seeds last for years in an airtight container away from light and heat.