Coriander
Coriander is the culinary name for Coriandrum sativum, an annual herb whose fresh leaves and dried fruits have distinct flavors and uses.
Coriander leaf: The fresh leaves of Coriandrum sativum, used as an herb and often called cilantro. Its bright, fresh flavor contrasts with the dried fruit's warm, citrus-like notes.
Curry powder: A spice blend whose ingredients and proportions vary, often including coriander, cumin, and turmeric. Ground coriander commonly supplies the blend's rounded, citrusy base.
Cilantro: The English-language name commonly used in the Americas for the fresh leaves of Coriandrum sativum. The name usually distinguishes the leaves from the dried fruits called coriander.
Coriander in ancient Egypt: The use and cultivation of coriander in ancient Egypt, evidenced by archaeological finds and historical records. Coriander fruits have been found in ancient Egyptian contexts, showing early culinary use.
Coriander seed: The dried fruit of Coriandrum sativum, commonly used whole or ground as a spice. This is the plant part used for the distinct, aromatic spice.
Garam masala: A South Asian spice blend, often made with toasted spices such as cumin, cardamom, and coriander. Coriander fruits contribute warmth to many versions of this blend.
Cumin: A spice made from the dried fruits of Cuminum cyminum, known for its earthy, savory aroma. It is often blended with coriander but has a more earthy flavor.
Coriander in ancient Greece: The cultivation and use of coriander in ancient Greek food and medicine. Greek writers documented coriander among familiar cultivated herbs.
Coriandrum sativum: An annual flowering plant in the carrot family, cultivated for its leaves and fruits. Both culinary seasonings come from this single plant.
Dukkah: An Egyptian seasoning blend of toasted nuts, seeds, and spices, commonly served with bread and oil. Coriander seeds are often toasted and ground into this crunchy blend.