The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.

Those who enjoy it say it has a refreshing, lemony or lime-like flavour, while those who dislike it have a strong aversion to its pungent taste and smell, characterizing it as soapy or rotten.

[8] Studies also show variations in preference among different ethnic groups: 21% of East Asians, 17% of Caucasians, and 14% of people of African descent expressed a dislike for coriander, but among the groups where coriander is popular in their cuisine, only 7% of South Asians, 4% of Hispanics, and 3% of Middle Eastern subjects expressed a dislike.

Those who dislike the taste are sensitive to the offending unsaturated aldehydes and, at the same time, may be unable to detect the aromatic chemicals that others find pleasant.

[12] First attested in English during the late 14th century, the word "coriander" derives from the Old French coriandre, which comes from Latin coriandrum,[14] in turn from Ancient Greek κορίαννον koríannon (or κορίανδρον koríandron),[15][16] possibly derived from or related to κόρις kóris (a bed bug),[17][18] and was given on account of its fetid, bug-like smell.

[19] The earliest attested form of the word is the Mycenaean Greek ko-ri-ja-da-na[20] (variants: ko-ri-a2-da-na, ko-ri-ja-do-no, ko-ri-jo-da-na)[21] written in Linear B syllabic script (reconstructed as koriadnon, similar to the name of Minos' daughter Ariadne) which later evolved to koriannon or koriandron,[22] and Koriander (German).

[23] Coriander grows wild over a wide area of Western Asia and Southern Europe, making it difficult to define where the plant is native and where it was only recently established.

[22] This appears to be confirmed by archaeological evidence: the large quantities of coriander retrieved from an Early Bronze Age layer at Sitagroi in Macedonia could point to cultivation of the herb at that time.

A cross-sectional study of 589 cases where food allergies to spices were suspected found 32% of pin-prick tests in children and 23% in adults were positive for coriander and other members of the family Apiaceae, including caraway, fennel, and celery.

Although seeds generally have lower vitamin content, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium, and manganese.

The fresh leaves are an ingredient in many foods, such as chutneys and salads, salsa, guacamole, and as a widely used garnish for soup, fish, and meat.

The seeds have a lemony citrus flavour when crushed due to the terpenes linalool (which comprises about two thirds of its volatile components) and pinene.

[41] Large-fruited types are grown mainly by tropical and subtropical countries, such as Morocco, India, and Australia, and contain a low volatile oil content (0.1–0.4%).

Coriander seed is a spice in garam masala, and Indian curries, which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhania jeera.

The Zuni people of North America have adapted it into their cuisine, mixing the powdered seeds ground with chilli, using it as a condiment with meat, and eating leaves as a salad.

[citation needed] One preliminary study showed coriander essential oil to inhibit Gram-positive and Gram-negative bacteria, including Staphylococcus aureus, Enterococcus faecalis, Pseudomonas aeruginosa, and Escherichia coli.

[46] Coriander roots have a deeper, more intense flavour than the leaves and are used in a variety of Asian cuisines, particularly in Thai dishes such as soups or curry pastes.