Hindi Name: Dhania 

Botanical name: Coriandrum sativam L 

Family name: Apiaceae 

Commercial part: Leaf and seed

The name 'coriander' is based on the Greek work 'kopis' which means 'bug'. In the countries of Europe, Northern Africa, West, Central and South Asia coriander seeds is an important spice. The cultivation of coriander dates back to ancient species in the Mediterranean region. Coriander has a mention in the holy bible and is known since the Middle Ages. 

Coriander leaves (also called coriander green) are popular in almost all parts of Asia and is used in India, Thailand, Vietnam and parts of China in the form of garnish for variety of dishes. Besides the use of leaves for decorating dishes coriander is also used as the dried ripe fruit of the annual herb with several branches and serrated leaves. 

The aroma of this fruit is warm, nutty and spicy while the leaves have a strong odor. As a fragrant spice, coriander is today valued as much for its medicinal properties as for its use as a condiment. Coriander finds extensive application in several kinds of foods, beverages, liquors and perfumes and requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture. 

In India Coriander is an essential part of curry powder, Indian masalas, in Ethiopia it is used for berebere, which much resembles the Indian spice mixtures apart form being used in Latin American cuisine. Roasting or frying of coriander is much practiced in India and Sri Lanka to enhance the flavor. 

Coriander is a thriving crop in the Indian subcontinent because of the availability of the required environment and climatic conditions. Major producers of coriander in India are the states of Gujarat, Rajasthan, Andhra Pradesh, Tamilnadu and Madhya Pradesh. 

The main importers are USA, the UK, Malaysia, Singapore, Sri Lanka and Middle East. Besides coriander as such, India also exports its powder and essential oil.