Wrongfully thought as two separate herbs, cilantro and coriander are in fact two names for the same plant. Affluent with antioxidants, fibers and vitamin C, and low in caloric value, coriander is in fact a staple ingredient in Asian cuisine, Indian in particular.
Though its flavor may be considered tart, coriander is definitely an acquired taste. Coriander is common in many South American cuisines, as well as the Mediterranean one. Whether used in meatballs, fish dishes, or decorating hot dishes to alleviate some of the heat, Coriander is a wide-spread herb, mostly in spicy kitchens.