Coriander Leaves (Dhania-ধনীয়া পাত)

Coriander leaves, also known as cilantro or dhania, are the fresh, green leaves of the coriander plant (Coriandrum sativum). They are widely used in culinary traditions around the world for their distinct, refreshing flavor and aroma. The leaves are delicate and feathery with a vibrant green color.
Coriander leaves are a staple in many cuisines, including Indian, Mexican, Middle Eastern, and Southeast Asian. They are commonly used as a garnish, added to dishes just before serving to enhance flavor and presentation. The leaves are also blended into sauces, chutneys, and marinades, providing a fresh, citrusy taste.
Nutritionally, coriander leaves are rich in vitamins A, C, and K, as well as essential minerals like potassium, calcium, and magnesium. They also contain antioxidants and have anti-inflammatory properties, contributing to overall health and wellness.
In addition to their culinary uses, coriander leaves are valued in traditional medicine for their potential health benefits, such as aiding digestion, reducing inflammation, and lowering blood sugar levels.
Overall, coriander leaves are a versatile and nutritious herb that adds a burst of flavor and freshness to a wide range of dishes.