Coriander
Annual herb / From Wikipedia, the free encyclopedia
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This article is about the herb. For other uses, see Coriander (disambiguation).
"Cilantro" redirects here. Not to be confused with the related herb Eryngium foetidum, also known as "culantro".
"Chinese parsley" redirects here. The term may also refer to the unrelated herb Heliotropium curassavicum.
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.
Quick Facts Scientific classification, Binomial name ...
Coriander, cilantro, or dhaniya | |
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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 | |
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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]