Coriander

This article is about the herb. For other uses, see Coriander (disambiguation).

"Cilantro" redirects here. Not to be confused with the related herb Eryngium foetidum, also known as "culantro".

"Chinese parsley" redirects here. The term may also refer to the unrelated herb Heliotropium curassavicum.

Coriander
Illustration of coriander parts
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Asterids
Order:	Apiales
Family:	Apiaceae
Genus:	Coriandrum
Species:	C. sativum
Binomial name
Coriandrum sativum L.

Coriander (/ˌkɒriˈændər, ˈkɒriændər/), or Coriandrum sativum, is an annual herb in the family Apiaceae. The leaves are known as cilantro (/sɪˈlæntroʊ, -ˈlɑːn-/) in the US. Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive its flavor to be more soaplike or rotten.

The species is native to the Mediterranean Basin. All parts of the plant are edible, with the fresh leaves and dried seeds most traditionally used in cooking. It is included in Peruvian, Mexican, Indian and Southeast Asian cuisines.