coriandre

Coriandre, scientifically Coriandrum sativum, is an annual herb in the Apiaceae family. Native to regions around the Mediterranean and western Asia, it is now grown worldwide for its fresh leaves and its seeds. The herb is commonly called cilantro in English, while the seeds are referred to as coriander; in many languages the term applies to both the plant and its seeds in different contexts.

Coriander grows to about 30–60 cm, with feathery leaves and small umbels that produce spherical seeds. It prefers well-drained soil and full sun, and tends to bolt in heat. Leaves are harvested for several weeks, while seeds are collected when they turn brown and dry.

Fresh leaves (cilantro) are used in salsas, chutneys, soups, and as a garnish; stems can be chopped with leaves. Ground or whole seeds are a common spice in Indian, Middle Eastern, Mexican, and Southeast Asian cuisines, offering a warm, citrusy aroma. Some people perceive a soapy taste from cilantro due to genetic variation in olfactory receptors.

Nutritionally, coriander is low in calories and provides vitamins A, C, and K, plus minerals such as potassium and manganese. The seeds contain essential oils such as linalool and pinene that contribute to aroma and potential antimicrobial properties. The plant has a long history of cultivation in the Mediterranean, the Middle East, and South Asia.