A spice dating as far back as 5,000 BC, the pungent, lemony and floral flavoured coriander has found its way into the many South Asian, South-east Asian, African, Middle Eastern, and European cuisines. While leaves of the plant are commonly called "cilantro" or "chinese parsley", people generally refer to the seeds as coriander. Its ground form is a component of garam masala, another very popular South Asian culinary spice blend.
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