Coriander is also known as Chinese Parsley. All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking. The leaves have a different taste from the seeds,  with citrus overtones. Coriander is used in cuisines throughout the world.Coriander is native to regions spanning from southern Europe and northern Africa to southwestern Asia.

 

Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but a smaller group of about 4–14% of people tested think the leaves taste like bath soap, as linked to a gene which detects aldehyde chemicals present in both.

The fresh leaves are an ingredient in many South Asian foods (such as chutneys and salads); in Chinese, Thai, and Mexican cooking, particularly in salsa and guacamole and as a garnish. In India, chopped coriander is a garnish on Indian dishes such as curries. As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.