The name 'coriander' is based on the Greek work 'kopis' which means 'bug'. Coriander has a mention in the holy bible and is known since the Middle Ages.

As a fragrant spice, coriander is today valued as much for its medicinal properties as for its use as a condiment. Coriander finds extensive application in several kinds of foods, beverages, liquors and perfumes and requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture.

In India Coriander is an essential part of curry powder, Indian masalas, in Ethiopia it is used for berebere, which much resembles the Indian spice mixtures apart form being used in Latin American cuisine.

Coriander is a thriving crop in the Indian subcontinent because of the availability of the required environment and climatic conditions. Major producers of coriander in India are the states of Gujarat, Rajasthan, Andhra Pradesh, Tamilnadu and Madhya Pradesh.