Coriander

Coriander, cilantro, or dhaniya
	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.

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Coriander (/ˌkɒriˈændər, ˈkɒriændər/;^[1] Coriandrum sativum), also known as cilantro (/sɪˈlæntroʊ, -ˈlɑːn-/)^[1]^: 90 and dhaniya, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

Most people perceive coriander as having a tart, lemon/lime taste, but some individuals perceive the leaves to have a soapy, pungent, or rotten taste. The perception of a soapy taste in certain aldehydes is linked to variations in the gene OR6A2.^[2]

^ ^a ^b Jones, Daniel (6 October 2011). Cambridge English Pronouncing Dictionary. Cambridge University Press. p. 110. ISBN 978-0-521-76575-6. Retrieved 31 March 2023.
^ Eriksson, N.; Wu, S.; Do, C.B. (29 November 2012). "A genetic variant near olfactory receptor genes influences cilantro preference". Flavour. 1. arXiv:1209.2096. doi:10.1186/2044-7248-1-22. S2CID 199627.

[epd-1] Jones, Daniel (6 October 2011). Cambridge English Pronouncing Dictionary. Cambridge University Press. p. 110. ISBN 978-0-521-76575-6. Retrieved 31 March 2023.

[flavour-journal-2] Eriksson, N.; Wu, S.; Do, C.B. (29 November 2012). "A genetic variant near olfactory receptor genes influences cilantro preference". Flavour. 1. arXiv:1209.2096. doi:10.1186/2044-7248-1-22. S2CID 199627.

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