Dhaniya
The Hindi name for coriander, both the dry round seed and the fresh green leaf.
Also: coriander seed, kothimbir, kothamalli, cilantro
Dhaniya names the whole Coriandrum sativum plant. The dry seed, round and tan, tastes of citrus peel, sage and a faint sweetness, and is the backbone of curry powders and many masalas, usually toasted and ground. The fresh leaf, called cilantro in North America, has a bright, soapy, herbal flavour that some people find unpleasant owing to a genetic difference in smell perception. The two parts behave like separate spices, so recipes rarely substitute one for the other. Coriander has been grown since antiquity from the Mediterranean to India. Morocco, India and Eastern Europe all use the seed heavily, and Eastern European breads, such as Borodinsky rye, rely on it.