The strong spicy pungent aromatic sensation of Thai green curry comes from the coriander plant-a combined flavor release from its 5000 BC and found in Egyptian tombs seed, leaf and its root. Mentioned in Sanskrit has been a popular ingredient with many global cultures for seasoning and for healing. It is grown in Southeast Asia, India, Morocco, Romania, Mexico, the and the U.S. Coriander seed is sold as whole, cracked or ground. The leaf comes mainly in two forms – coriander leaf, also called cilantro, which is a flat leaf like parsley; and thorny leaf coriander, also called culantro, recao, ngo or Japanese saw leaf, which is sold as fresh or dried, the latter as whole or crushed; and its root and stem as whole, chopped or minced. Each of them has a different flavor profile-the seed has a nutty spicy flavor with cedar and floral tones; cilantro has a refreshing piney flavor with anise-like lemony tones, while the thorny leaf has stronger notes, and the root has intense pungent notes. The seeds are popular with Indian curries and Middle Eastern and North African seasonings such as zhug, baharat and berbere for dips, couscous, lamb roasts and stews. Cilantro adds color and flavor to Mexican salsas, beans and tacos, Indian chutneys and bhel puris, Malaysian kurmas, Moroccan tagines or Egyptian bissara. Cilantro is popular in Latin American.