Fresh Coriander Bunch

Fresh coriander, known as dhania or cilantro, is the most widely used herb in Indian cooking, present in nearly every preparation — from the base of green chutneys to the final flourish of chopped leaves scattered over dal, biryani, and curries. The fresh leaves have an intensely aromatic, citrusy-herbal fragrance attributed to the compound linalool, which is also responsible for the polarising "soapy" perception that some individuals experience due to genetic variation in their olfactory receptors. For the vast majority of people, fresh coriander is an irresistible flavour enhancer that elevates every dish it touches. Beyond its culinary role, coriander has significant medicinal properties — the leaves and seeds both contain potent antioxidants, antibacterial compounds, and anti-inflammatory agents. Coriander supports digestive health by stimulating digestive enzyme secretion, reduces anxiety in traditional use, and the leaves are rich in Vitamin K, Vitamin C, and beta-carotene. The stems are equally flavourful and should not be discarded — chop and add to the base of gravies. Refrigerate unwashed with roots intact in a glass of water covered loosely with a bag. Use within 4–5 days. Origin: Maharashtra and Gujarat, India.