Also known as Arab parsley or Chinese parsley, coriander originated in the Mediterranean basin and southern Europe, but is now grown all over the world. The main producers are India and Russia, while Morocco, Romania, Iran, China, Turkey and Egypt export it in large quantities. In ancient times, it was known to be cultivated in the Near East, as it was found in Egyptian tombs, probably valued for its medicinal properties. The roots and leaves of this annual plant are often used in Thai cooking, and in seed or ground form, coriander is a basic ingredient in Indian curries. The pink or white flowers give rise to fruits containing two seeds. Like cumin, fennel, parsley and dill, coriander is a member of the Apiaceae (Umbelliferae) family. Divine, Yaksha coriander? Our coriander seed or powder comes from the arid plains of Gujarat, the land of Gandhi's birth, comparable to sacred ground. It grows according to the Homa/Agnihotra fire ceremony, a celestial ritual known for its benefits in natural agriculture.