The fresh leaves and tender stems of the coriander plant, with a bright, citrusy flavor that's polarizing due to genetic variations in taste perception. Essential in Mexican, Asian, and Middle Eastern cuisines.
From Spanish 'cilantro,' derived from Latin 'coriandrum' and Greek 'koriannon.' The Spanish name became standard in American English due to Mexican culinary influence, while 'coriander' typically refers to the seeds.
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