Coriander
Coriandrum sativum
It is also known as Chinese parsley or dhania and is in the family Apiaceae.
All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking.
Most people perceive the taste of coriander leaves as a tart, lemon/lime taste,
Coriander is native to regions spanning from Southern Europe and Northern Africa to Southwestern Asia.
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