Origin:
Coriander (or cilantro) probably is one of the first spices used by mankind, existed from as early as 5000 BC. A native of the Mediterranean region originally coming from the East, it is one of the herbs brought to Britain by the Romans. Sanskrit writings dating from about 1500 BC also spoke of it while in the Old Testament "manna" is described as "small round and white like Coriander Seed." from very ancient times. The Romans spread it throughout Europe and it was one of the first spices to arrive in America. As an aromatic stimulant and spice, it has been cultivated and used.
The name Coriandrum, is derived from the Greek koros, (a bedbug), because of the unpleasant, foetid smell of the leaves, while the Africans are said to have called this herb by a similar name (goid). The best coriander came from Egypt, and no doubt the Israelites gained their knowledge of its properties. It is still much used in the East as a condiment, and forms an ingredient in curry powder.

History:
The ancient Egyptians commonly use this herb and its seeds. Coriander seeds have been found in Egyptian tombs, and are still used by Egyptian Copts today, for medicinal purposes and for cooking. It was also traditionally reputed to be an aphrodisiac.
Extensively grown in India, the Soviet States, Central Europe, Asia, Morocco, and South and Western Australia, the coriander plant yields two primary products that are used for flavoring purposes: the fresh green herb and the spice. The latter is the dried form of the whole mature seed capsule (fruit) but is frequently termed 'coriander seed' in commerce. The odor and flavor of these two products are markedly different. The herb is used for culinary flavoring purposes in Asia, the Middle East, Central and South America, while the fruits are an important ingredient of curry powder. They are used as a pickling spice, in seasonings and sausages and also in pastries, buns, cakes and other confectionery.

Culinary Uses
Coriander or cilantro leaves have a very pungent odor and are widely used in Mexican, Caribbean and Asian cooking. The coriander leaves look a bit like flat Italian parsley and in fact are related.
In the Middle East the coriander leaves are used in pickles, curries, and chutneys. In Mexico and the Southwestern U.S. it is used in everything from salsas and salads to burritos or meat dishes. The coriander seeds are used in sweets, breads, cakes and to flavor liqueurs.
Coriander leaves (also called coriander green) are popular over the most part of Asia. Used in India regionally, they are indispensable in Thailand (for green curry paste both the root and the leaves are needed), Vietnam and parts of China, where the chopped leaves appear as decorations on nearly every dish (sometimes combined with or substituted by peppermint or Vietnamese coriander). They are less enjoyed in Malaysia and Indonesia.
Cilantro leaves resemble European parsley leaves in a number of ways: They have similar shape and are both best used raw, as the flavor vanishes after prolonged cooking. In both plants, the root has a similar flavor than the leaves, and its flavor turns out to tolerate boiling or simmering much better. These similarities have motivated names like Indian or Chinese parsley for coriander leaves.
Use of cilantro leaves is also frequent in Latin America, especially Mexico (e.g., in salsa, or ceviche). The Mexican herb Epazote is sometimes substituted by cilantro leaves, especially outside Mexico; but the two plants have little in common. Coriander leaves are most often used raw; cooking or even short frying tends to diminish their fragrance.
Coriander when used as a garnish contributes to making the meal attractive and appetizing. Both coriander leaves and coriander seeds are used aplenty in preparing delicious dishes. However, one should not consider coriander to be just another aromatic spice. It has many curative and cooling properties beneficial for health and thus is found in Indian kitchens as well as in making medicines.

Buy and Store
Coriander (cilantro) can normally be found fresh in your local grocery store and is available year-round. Before you store coriander it should be rinsed and left moist (not wet) and place in a plastic bag. The coriander may be stored for up to 1 week.

• The most easy and convenient way of storing coriander leaves is pluck the leaves and tender stems and store them in an airtight container. As and when you need, clean them in water and use them.

• Coriander seeds may be lightly roasted and then stored in airtight containers. This will ensure no breeding ground for any kind of insects.

• Storage of Coriander Seeds powder must be done with clean hands. Store the powder in a clean container and place a piece of asafoetida to prevent any kind of spoilage.