Traditions with coriander

Coriander gives two ingredients: the fresh leaves, called cilantro in the Americas, and the dried seeds, which have a citrus-like warmth. Both are used widely, from Thai salsas and Indian chutneys to Mexican guacamole and Georgian walnut sauce, and the seeds appear in the garam masala of India, in the Middle Eastern dukkah and in European sausages. It is one of the oldest cultivated herbs, and traditions of every continent include it. These pages describe where, and why.

Where it is used

In India, fresh coriander tops biryani, chaat and chutney, and the seeds are the main part of many spice blends. In Mexico, cilantro is a garnish for tacos and soups, in Georgia it is in the green sauces of the supra, in Thailand it is pounded with roots in curry pastes and in Egypt the seeds are in the dukkah and falafel. In Portugal, it is the herb of the Alentejo.

What it means

Coriander is a herb of freshness and festivity. In the Passover tradition of some communities, it is eaten as one of the bitter herbs, and in Indian homes a bunch is bought daily at the market. Some people find the leaves taste soapy, a trait linked to genes, and cooks often ask guests. The plant's long history across Asia, Europe and Africa shows how food customs travel.