Coriander
Contains ProteinSource of FiberLow Calorie
Spices & HerbsMediterranean & West Asia
Coriander
Scientific Name: Coriandrum sativum
Green coriander leaves (also called cilantro or fresh dhania in India) are the bright, leafy part of the coriander plant. They have a fresh, slightly citrusy and peppery taste that can lift almost any dish. The leaves are soft, delicate, and packed with aroma. Some people love the flavour, while a few find it a bit soapy because of natural compounds in the plant. You’ll usually buy it in bunches with long stems and lots of green leaves.
Nutritional Facts
per 100g23.0kcal
Calories
2.1g
Protein
3.7g
Carbs
0.5g
Fat
2.8g
Fiber
0.9g
Sugar
Storage Secrets
Fresh coriander stales quickly if left as is. The best way is to trim the stems, stand the bunch in a glass with a little water (like flowers), and loosely cover the leaves with a plastic bag. Keep it in the fridge and change the water every couple of days — it can stay fresh for up to two or three weeks. You can also wrap the dry leaves in a paper towel and put them in an airtight box. For longer storage, chop and freeze the leaves in ice-cube trays with a bit of water or oil.
Health Benefits of Coriander
Coriander leaves are light but surprisingly rich in nutrients. They give a good amount of vitamin K (important for blood and bones), vitamin A, and vitamin C. The leaves also contain antioxidants that help the body handle everyday stress. Many traditional systems use them to support digestion and keep meals feeling light. Because they’re so low in calories, you can add a generous handful without worrying about the numbers.
Historical Roots of Coriander
The plant is believed to have started in the eastern Mediterranean and western Asia. From there it spread through trade and farming to India, China, North Africa, and later to the Americas. Today it grows in warm climates all over the world and is a staple in Indian, Mexican, Thai, Vietnamese, and Middle Eastern kitchens.
Cultural Evolution of Coriander
People have used coriander leaves for thousands of years. Ancient records from India, Egypt, and Greece mention the plant. Seeds were even found in the tomb of the Egyptian pharaoh Tutankhamun. It was valued both as a flavouring and for everyday wellness in traditional cooking across many cultures.
Did You Know about Coriander?
In many parts of the world the leaves are called cilantro, while the seeds are called coriander.
A small genetic difference makes some people taste soap when they eat the leaves.
Both the leaves and the seeds come from the same plant, but they taste completely different.
Fresh coriander is one of the few herbs that loses its punch very fast once cut, which is why adding it last matters so much.
Expert Tips
Add the leaves at the very end of cooking so the flavour stays bright and fresh. Chop them roughly for curries, chutneys, salsas, and salads, or use whole sprigs as a garnish. The stems are full of flavour too --- don’t throw them away; finely chop and cook them with the base of the dish. A quick wash in cold water is enough; pat dry before chopping so the leaves don’t turn soggy.