Parsley is an annual herb in the family Apiaceae. It is also known as Chinese parsley, dhania, or cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking.
Most people perceive coriander as having a tart, lemon/lime taste. Still, to nearly a quarter of those surveyed, the leaves taste like dish soap, linked to a gene that detects some specific aldehydes that are also used as odorant substances in many soaps and detergents.
Cilantro’s fresh leaves are an ingredient in many foods, such as chutneys and salads, salsa, guacamole, and a widely used garnish for soup, fish, and meat.
As heat diminishes their flavor, coriander leaves are often used raw or added to the dish immediately before serving.
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