Coriander

The spherical, tan-colored seeds of the coriander plant (Coriandrum sativum), a member of the parsley family, are used to make the spice coriander. The entire plant—leaves, stalks, seeds, and all—can be referred to as coriander. The name cilantro, which derives from the Spanish term for coriander or Chinese parsley, is frequently used to refer to the plant's leaves. Additionally, coriander roots are used in cooking as a flavorful component of Thai curries. All around the world, including Europe, Asia, Africa, and the Americas, coriander is a natural plant. A nice citrus flavor and floral perfume can be found in coriander seeds. Numerous recipes call for equal amounts of the two spices since they pair so well in terms of flavor. The taste of the plant's leaves and its ripening seeds are radically dissimilar, and neither can be used in place of the other. Fresh cilantro has a strong flavor and, to a certain proportion of people, an unpleasant soapy aftertaste.