Coriander

Coriander
Illustration of coriander parts
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Apiales
Family: Apiaceae
Genus: Coriandrum
Species:
C. sativum
Binomial name
Coriandrum sativum

Coriander (/ˌkɒriˈændər, ˈkɒriændər/),[1] whose leaves are known as cilantro (/sɪˈlæntr, -ˈlɑːn-/)[1]: 90  in the U.S. and Canada, is an annual herb (Coriandrum sativum) in the family Apiaceae.

Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive it to have a soap-like taste, or even a pungent or rotten taste.[2]

It is native to the Mediterranean Basin.[3] All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is used in certain cuisines, like Mexican, Indian and Southeast Asian.

  1. ^ a b Jones D (6 October 2011). Cambridge English Pronouncing Dictionary. Cambridge University Press. p. 110. ISBN 978-0-521-76575-6. Retrieved 31 March 2023.
  2. ^ Eriksson N, Wu S, Do C (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.
  3. ^ Grivetti L. "Coriander". Nutritional Geography: The integration of physical landscape, culture, and economics. University of California, Davis Nutrition Department. Retrieved 7 December 2023.

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