Coriander, the must-have ingredient in Indian cuisine, is scientifically termed Coriandrum sativum and belongs to the Apiaceae family, naturally being a powerhouse of nutrients. In India, it is commonly called “Dhaniya” in Hindi, “Malli” in Malayalam, “Kothimira” in Telugu and “Kothamalli” in Tamil.
the coriander plant is native to many countries across the world, being widely cultivated in Europe as well as parts of Africa and Asia. In recent times, there has been an emphasis on medicinal plants with potent nutritive values, for use in treating chronic conditions like diabetes and obesity. This has led to the naturalization and propagation of the coriander plant or cilantro in several western nations as well, including the warmer regions of North America and Australia.