Native to the Mediterranean and Middle East regions, coriander is cultivated in Europe, Indochina, North Africa, and the United States. Coriander's delicate young leaves are widely used to flavour salads, sausages, curries, pastries, liqueurs, and confectionery. Records of the use of coriander date to 5000 BC. The Romans used it to flavour bread. Coriander leaves are essential in Thailand for green curry paste. In Vietnam and Southern China, Coriander is used the way the West uses parsley, as a topping for innumerable dishes. Like parsely, Coriander is best uncooked or only lighly cooked. Zhoug, a Yemeni spice paste used as a relish, bread dip and condiment, makes heavy use of Coriander leaves and fruit, as well as chiles, garlic, cardamom black pepper, cumin, lemon juice and olive oil. Mexican salsas benefit from coriander, as do many Latin American dishes.

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