All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking. Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisine.
The fresh leaves are an ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican dishes, particularly in salsa and guacamole and as a garnish. Chopped coriander leaves are a garnish on cooked dishes such as dal and curries. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.
Fresh coriander leaves, known as кинза (kinza) in Russian (from Georgian ქინძი), are often used in salads in Russia and other CIS countries.
First attested in English late 14th century, the word coriander derives from the Old French "coriandre", which comes from Latin coriandrum, in turn from Greek κορίαννον (koriannon). The earliest attested form of the word is the Mycenaean Greek ko-ri-ja-da-na (written in Linear B syllabic script, reconstructed as koriadnon), similar to the name of Minos' daughter Ariadne, and it is plain how this might later evolve to koriannon or koriandron.
It should not be confused with Culantro (Eryngium foetidum L.) which is a close relative to coriander (Coriandrum sativum L.) but has a distinctly different appearance, a much more potent volatile leaf oil and a stronger smell.
Fresh coriander Nutrition Facts: Calories, Carbs, and Health BenefitsTweet
Fresh coriander is 92.21% water, 3.67% carbohydrates, 2.13% protein, and contains 0.52% fat. One cup of fresh coriander will give you with 0.734 grams of carbohydrates. It is equal to 0.56 percent of the 130 grams of carbohydrates you need on a daily basis, according to the Institute of Medicine (US). That same in a 100 gram amount, fresh coriander supplies 23 calories and is a natural source of Vitamin K1 (phylloquinone), Vitamin A (total, RAE), and Vitamin C (ascorbic acid) (344.44%, 48.14%, and 36% of the Daily Value, respectively). So if you have fresh coriander in your diet, it helps your body to stabilise blood clots and heal wounds faster, regulate concentration of calcium in the blood, retent of episodic memory (in older people) and it is effective against excessive bleedingosteoporosis by regulating calcium levelshigh cholesterol level. At the same time it contains a large amount of Copper and Manganese attaining 25% and 23.67% of the Daily Value in a 100 g (3.5 Oz), respectively.