Coriander seeds are used in a variety of cuisines, including Indian, Thai, Greek and Mexican. The leaves are very popular in India and can be substituted for cilantro in many recipes. Coriander seeds have a nutty, citrusy taste and are an excellent addition to meat and chicken dishes. The leaves taste a bit like parsley and can be used to infuse soups and stews with the aroma of coriander seed.

Taste: The taste of coriander is described as warm, sweet and slightly citrusy. It is distinctive compared to cilantro seeds or leaves because it contains more citral than other similar spices.

History: Research shows that coriander has been used for over 4 millennia in various cultures around the globe. In ancient times it was traded by Arab merchants who sought its flavor. Its use also spread through India by traders from Yemen.**

In fact, the words “coriander” and “cilantro” have their origins from the Arabic word “dhania”.**

Coriander is believed to have originated in Greece or Turkey, but has been cultivated for over 2,000 years.**

It was introduced into the Americas by Spanish explorers and Portuguese traders who brought it to

Coriander leaves are widely used in the cuisine of South Asia and Southeast Asia, especially in Sri Lanka, India, Pakistan, Nepal and Bangladesh. The fresh leaves are also used in many Southeast Asian cuisines.

Taste:Coriander seeds and leaves have a warm, citrusy flavor that many people compare to a mix of lemon, orange, and mint. It is also commonly described as nutty or earthy. Coriander has a distinctive taste that goes well with most spices, although it is typically used as part of a mixture. When added to food it adds a very fresh note to the dish.

Taste:Coriander seeds are used in many parts of the world to flavor dishes. In Europe and North America they are most commonly used in Mexican cuisine, particularly in salsa. In the Middle East and India they are often used in curry powders; coriander can be found in many Indian curries such as sambar or rasam.

In Haiti coriander seeds are ground with dried chilies to make pikliz – an essential ingredient for making griot or tamales sauce. Coriander is also an important ingredient of biryani spice mixtures such as biryani masala powder

Coriander, or cilantro as it is often known in the U.S., is a fragrant, leafy herb that goes well with just about any type of food. It’s also a culinary herb and one of the most popular spices in the world.

What does coriander taste like? If you’ve ever eaten a fresh lime, then you’ll know what fresh coriander tastes like. Coriander is a member of the parsley family and has a similar flavor to that of cilantro leaves, which are also commonly referred to as coriander leaves.

Coriander is used in many different cultures around the world. It’s particularly popular in Mexico, India and China. This distinctive-tasting spice can be used fresh or dried and is typically added to soups, sauces, breads and curries.

**Coriander** plants grow best in warm, sunny conditions and are cultivated throughout the warmer months of the year. Harvesting begins when the small white flowers have bloomed on top of each plant; this happens after approximately 3 weeks from germination. The flowers are plucked from their stems and allowed to dry in large trays for a week before being stripped off their stems and ground into a powder, ready

Coriander is best known as a spice used in curry seasoning. It is also the seed of the cilantro plant. The leaves of the coriander plant are commonly used in Mexican and South Asian cuisine.

Coriander seeds have a slightly sweet, nutty flavor. This flavor is not at all spicy or hot, so it can be used in dishes with a variety of tastes. Coriander leaves are highly aromatic, and the taste is similar to that of the seeds, although it is more delicate. Both the leaves and the seeds are popular ingredients in curries, stews and other foods – especially those flavoured with Indian spices such as ginger, cardamom, cinnamon or cumin.

The leaves can be chopped up and added to salads and sandwiches, or they can be made into a tea with honey or lemon juice. Coriander seeds have been used for thousands of years as a spice in many Middle Eastern dishes, including baked goods and curries.

Coriander is a common herb that can be found throughout the world. It helps add flavor to any dish you are preparing and is definitely a kitchen staple. Coriander can be used in salads, cooked vegetables, fish, poultry, and even sprinkled on top of desserts.

Coriander originated in Southeast Asia but has spread to all parts of the world. This herb is actually the dried fruit of cilantro and is also known as “Chinese Parsley.” The Chinese have been growing coriander for over 5,000 years and it was brought to Europe in the 15th century by Portuguese traders.

Taste wise coriander leaves are similar to cilantro but slightly more bitter. However, there is no need to worry about finding enough fresh cilantro because the leaves can be simmered for about five minutes to release their flavor before adding them to your favorite dish! The seeds of the coriander plant are what we know as coriander spice, which contains a citrus-like flavor. The seeds of this herb are actually used more often than the leaves. Coriander seeds are typically used in Indian cuisine and some people enjoy sprinkling them on top of popcorn or putting them in potato salad or on toast.

Coriander is a fragrant, tender herb, also known as cilantro. The leaves are used as a spice in many countries. It is an ingredient in certain curries and sauces, but also makes an excellent garnish for many kinds of seafood, meats, poultry and eggs.

Coriander is an herb that is popular for adding flavor to foods and drinks. It is most commonly used as a garnish, but it can also be used in cooking.

Coriander leaves are also commonly used in a variety of cuisines around the world. Cilantro, as it is known in the United States, is part of the parsley family and is used as a garnish for food. It has a distinctive flavor that is strong and slightly citrus-like. Cilantro leaves are popular in Asian cuisine and are often used in Indian curries.

Tulsi leaves, also known as holy basil, are also part of the coriander family. They have a distinct taste that combines elements of both cilantro and basil and are often used to make teas or added to dishes during cooking.