Coriander, also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.


Language Name Pronunciation
English Coriander kɔːriˌændər
Hindi धनिया Dhaniya
Tamil கொத்தமல்லி Kottamalli
Arabic كزبرة Kazbra
Spanish Cilantro /sɪˈlɑːntroʊ/


Available year-round

How to select

Easily confused with flat-leaf parsley in appearance, so be sure to sniff carefully. Look for a bunch with unwilted leaves in medium green. Found fresh year round in most markets.

How to store

Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days. Change water every 2 days. Or store in a plastic bag for a week.

Variances and uses

Coriander Leaves



The leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or (in the US and commercially in Canada) cilantro.

Culinary Uses

  • Use in all types of curries, pickles, chutneys and sauces.
  • Sprinkle over fresh salads.
  • Use to flavor soups, carrot and coriander is quite popular.
  • Use to flavor homemade bread, waffles and scones.
  • Coriander is used as an ingredient for some cakes and biscuits including gingerbread.
  • Use to add flavor to creamed cheese or mayonnaise.
  • Use to garnish meat, fish or vegetable dishes.
  • Use in meatballs, meat or vegetable burgers and other homemade dishes.
  • Add to stocks and gravies.
  • Use in marinades, particularly for meat and fish.
  • Coriander goes very well with mushrooms.
  • Use to spice up stir-fries and bland vegetables such as spinach.

Coriander Seeds


The dry fruits are known as coriander seeds. The word “coriander” in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavor when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored.

Culinary Uses

A combination of coriander and cumin seeds powdered together is popularly used in Indian dishes.
Put dry roasted coriander seeds in a pepper mill and keep on the dinner table so that you and your family can use them at any time on salads, soups and gravies too.

Coriander Powder


Coriander powder is bought as whole dried seeds and ground as and when needed, but it can also be found as a readymade powder. To make coriander powder at home, roast it slightly without oil to enhance the aroma and then grind in an electric grinder or with a mortar and pestle.
Ground coriander seeds lose their flavor quickly in storage; hence, it is best to grind as needed. One can crush coriander seeds finely or coarsely as per recipe requirement.

Culinary Uses

  • Coriander is highly used in Indian cooking and almost in every Indian recipe.
  • The aromatic flavor of coriander powder is used for making waffles and pancakes.
  • Coriander is used from sweet to the spicy dishes of Indian cuisine.
  • In Indian Cuisine Coriander is famous with the word dhania and it is famous with the word parsley in Chinese and Mexican Cuisine.
  • Coriander powder is highly used for several marination of meat, chicken, fish and prawns.
  • It is a basic ingredient for making variety of gravy and curry recipes.
  • Barbecue, grills and tandoori items are highly flavored with the coriander powder.
  • Coriander powder and crushed coriander seeds are highly important and essential requirement for making plenty of veg, non-veg and tofu recipes.

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