Description

Coriander is also known as Chinese Parsley, while cilantro is the term given to the stems and leaves in the North American region. While all parts of the herb are edible, the fresh leaves and dried seeds are the most popular and are utilised in traditional cookery.
In every Indian cooking, coriander is one of the most vital spice. It not only imparts a general flavour to meals, but it also imparts a texture that is distinct from that of other spices.