Coriandrum sativum is an annual herb commonly known as coriander, cilantro, or Chinese parsley. All parts of the plant are edible, but the leaves and seeds are the parts normally used in cooking. Coriander is a commonly used spice worldwide due to its unique aroma and flavor. The taste of coriander is often described as spicy, bittersweet, slightly pungent, citrus-like, and to some people, soapy. People who find that it has a soapy taste all have a group of olfactory-receptor genes called OR6A2, and they pick up the smell of the aldehyde chemicals found in coriander and soap.

Many polyphenols are found in coriander, such as quercetin derivatives, ferulic acids, vanillic acids, coumarins, kaempferol, and acacetin. Several studies demonstrated coriander’s bioactivities, including anti-oxidant, anti-cancer, analgesic, and anti-inflammatory activities. In addition, it exhibits anti-microbial activity against acne pathogens such as Propionibacterium acne and Staphylococcus epidermidis.