Coriander, also known as the Chinese Parsley, Cilantro, Dizzycorn and Japanese Parsley, is an annual herb in the family Apiaceae. It is among the the first spices used by mankind, having been known as early as 5000 BC. Its description is also mentioned in Sanskrit writings dating from about 1500 BC. Coriander is referred to in the Bible, in the books of Exodus and Numbers, where the colour of ‘manna’ is compared to it. Romans introduced it to Britain and coriander was widely used in cookery and medicine until the Renaissance, when an array of new aromatic spices replaced it. Historical findings suggest that ancient physicians like Hippocratic and Pliny were familiar to it.

In culinary context coriander refers to either the seeds of the plant (used as a spice), or to its leaves (used as a herb). Though, all parts of

coriander plant are edible, but its dried seeds and fresh leaves are widely used in cooking. Its leaves are known by the name of Cilantro in North American countries. Coriander seeds are primary ingredients of the garam masala, a blend of ground spices common in the Indian, Bangladeshi and Pakistani cuisine. The word ‘coriander’ originates from French coriandre through Latin coriandrum in turn from Greek “?????????.”