Coriander is a versatile spice known for its fragrant aroma and citrusy flavor. It is highly valued for its health benefits, including its digestive aid, anti-inflammatory, and antioxidant properties. Traditionally, coriander has been used in cooking and medicine to support digestion, improve immunity, and promote overall wellness.

The primary source of coriander is its cultivation in regions with warm climates, especially India, which is the largest producer and exporter. Other significant producers include Morocco, Russia, and Romania. Coriander is derived from the seeds of the Coriandrum sativum plant, which are harvested when mature and processed into spice or ground into powder.

The quality of coriander depends on factors such as seed maturity, harvesting techniques, and storage conditions. These influence its aroma, flavor, and medicinal properties. As global demand for natural spices and health products rises, coriander remains an important crop with cultural, culinary, and economic significance worldwide.