Scientific Name: Coriandrum sativum
Common Names:
– Dhaniya Patta (Hindi)
– Coriander Leaves
– Cilantro
– Chinese Parsley
Origin:
Native to the Middle East, Mediterranean, and South Asia.
Physical Characteristics:
– Fresh green leaves with a delicate, lacy texture
– Long, thin stems with a strong, citrusy aroma
– Can grow up to 30 cm (12 inches) in height
Culinary Uses:
– Used fresh as a garnish or added to salads, chutneys, and sauces
– Popular ingredient in Indian, Middle Eastern, and Asian cuisine
– Adds flavor and aroma to various dishes, such as curries, soups, and salads
Health Benefits:
– Rich in vitamins A, C, and K, and minerals like potassium and iron
– Has antibacterial, anti-inflammatory, and antioxidant properties
– May help lower cholesterol, blood pressure, and risk of certain diseases
Types of Coriander Leaves:
– Fresh Coriander Leaves
– Dried Coriander Leaves
– Frozen Coriander Leaves
Interesting Facts:
– Coriander Leaves are also known as “cilantro” in some parts of the world.
– The leaves have a different flavor profile than the seeds, which are commonly used as a spice.
– Coriander Leaves are a natural breath freshener and can help reduce bad breath.
