Coriander, also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is native to regions spanning from Southern Europe and Northern Africa to Southwestern Asia. Records of the use of coriander date back to 5000 BCE2.
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 jeera1. Roasted coriander seeds, called dhania dal, are eaten as a snack. Outside of Asia, coriander seed is used widely for pickling vegetables.
In conclusion, while coriander may not have originated from India, it has become an integral part of Indian cuisine. The seeds are used as a spice in garam masala and Indian curries and are often employed in generous amounts together with cumin. Roasted coriander seeds are also eaten as a snack. Coriander seed is also used widely for pickling vegetables outside of Asia.