Dhania

Dhania is the name commonly used in the Indian subcontinent for the herb coriander, specifically the leaves of the plant Coriandrum sativum. In many parts of the world, the fresh herb is called cilantro, while the dried seeds are referred to as coriander seeds. The term dhania is used across several South Asian languages, including Hindi, Urdu, Bengali, Gujarati, Marathi, and Punjabi.

Coriandrum sativum is an annual herb in the Apiaceae family. It is native to parts of southern Europe, northern Africa, and western Asia and is now cultivated worldwide. The plant has delicate, feathery leaves and small white to pale pink flowers arranged in umbels. After flowering, it produces spherical brown seeds that are commonly ground and used as a spice.

Cultivation and cultivation notes: dhanias are typically grown as a cool-season crop in temperate regions and as a warm-season crop in tropical areas. They prefer well-drained soil and full sun. The leaves are harvested when plants are young and can bolt to seed in hot weather if not regularly harvested. In many regions, crops for leaves (cilantro) and seeds (coriander) are produced separately to optimize yield.

Culinary uses: fresh dhania leaves are used as a garnish or flavoring in Indian, Middle Eastern, Latin American, Southeast Asian, and African cuisines. The seeds are dried and ground for spice blends, curries, stews, and baked goods. The leaves are noted for a bright, citrusy aroma, while the seeds offer a warm, lemony-spice flavor. A minority of people perceive cilantro leaves as soapy due to genetic variation.

Nutritional profile: cilantro leaves provide vitamins A, C, and K, along with minerals and phytonutrients. Coriander seeds contain essential oils and fatty acids and are valued for both flavor and digestive properties.