Vernacular Name
Aedkoriander, Aetheroleum coriandri, beléndfű, chamem, Chinese parsley, Chinesische Petersilie, cigánypetrezselyem, cilandrio, cilantro, coentro

Category
Stimulants, Spices, Medicinals and Aromatics

Use

Rank	Class
1	Food and Beverages
	Pharmaceutical
	Cosmetics
	Health and Functional Products
	Fodder/Animal feed
	Fibre, Fuel and Building
	Ornamental
	Environmental
	Other

1. Very relevant
5. Not very relevant

Place of Origin
Probably Eastern Mediterranean (Greece) or Asia Minor.

Actual Distribution
Mediterranean region (Europe, Northern Africa), India, Central Asia, Southern Russia, Armenia, China

Places and Types of Utilization
Fruits, leaves and root (the latter only in Thailand). Fruits and leaves posses totally different flavour and can therefore not substitute each other. Drying destroys most of the leaves' fragrance, yet dried coriander leaves are mentioned in some versions of Georgian khmeli-suneli (see marjoram)... [Read_more]

Search for more info in the GFU website

• Search for publication and websites on Coriandrum sativum

Experts on Coriandrum sativum:

• Michael Hermann
• Mohammad Al Nassiri

Projects on Coriandrum sativum:

• Empowering the rural poor by strengthening their identity, income opportunities and nutritional security through the improved use and marketing of neglected and underutilized species

Click on these links to get more info on the selected species

• Ecoport
• Wikipedia
• http://www.uni-graz.at/~katzer/engl/Cori_sat.html