Coriander was one of the prime spices brought to the British colonies in North America in 1670 and cultivated by early settlers. Coriander belongs to the botanical genus of Coriandrum Sativum, is commonly known as Chinese Parsley or Daniya.
This herb from the Apiaceae family is a year-round plant. Coriander belongs to North Africa, Southern Europe, and parts of Southwest Asia. It is a delicate plant that can grow to just 20 inches tall. Its leaves vary in shape at the top of the plant and at the base. Its leaves, which grow on stems, look like thin feathers.
The flowers are white or very pale pink, like a small umbrella, which is asymmetric. The petals of the 5 mm to 6 mm ellipsoid extend from the center. The fruit, which is 3 mm to 5 mm in diameter, is often used as a spice or for extra flavor in other foods.
Although all parts of the plant are edible, their fresh leaves and dried seeds are mostly used as staples in most cooking. Coriander is widely used in Southeast Asian, South Asian, Middle Eastern, Indian, Caucasian, Mediterranean, Central Asian, Latin, Tex-Mex, US, Chinese, Brazil, Portuguese, Scandinavia, and African cuisines.
Phytochemicals in coriander provide flavor and aroma to the food, like many spices. The leaves are especially rich in vitamin A, Vitamin K, and Vitamin C, and moderate content of dietary minerals. Although seeds are generally low in vitamins, they contain significant amounts of calcium, fiber, iron, selenium, manganese, and magnesium.
