Coriander (Coriandrum sativum)

Other names: cilantro, anise, romaine, coriander, Chinese parsley, coriander, dhanyaka, dhania, kustumburi, coriander, persil arabe, cilantro

Harm score: 1 (Natural substances)

Coriander, also known by the names coriander, anise, anise, Roman coriander, coriander, Chinese parsley, coriander, dhanyaka, dhania, kustumburi, coriander, persil arabe or cilantro, is an annual herb grown for its fragrance and flavor. This plant is particularly popular in Asian, Latin American and Mediterranean cuisine. Its seeds have a fresh, slightly spicy flavor, while the leaves are reminiscent of parsley in taste. It evaporates quickly, so it should only be added to finished dishes.

Coriander is used as a natural flavouring or spice in a wide range of dishes and products. For example, in various types of sauces, soups, salads, rice, legumes and meat. It is regularly used in Mexican cuisine, where it can be found in salsa or guacamole. Its seeds are also used in the production of certain types of alcohol, such as gin. Coriander is also used in medicine thanks to its medicinal properties, which make it a good remedy for bloating and cramps, as well as in cosmetics. For example, oils or creams made from coriander are anti-inflammatory and soothe the skin.