An overlooked aroma in Turkish cuisine: The culinary journey of coriander

Abstract

Coriander (Coriandrum sativum) is an important plant in gastronomy and nutritional sciences due to its aromatic qualities, biological components, and wide range of uses. Its culinary and medicinal use from ancient civilizations to the Ottoman palace cuisine and modern global gastronomy demonstrates that the plant has long been valued across different cultures. However, in Turkish cuisine, the use of coriander remains largely limited to certain regional dishes, and its potential to contribute to gastronomic diversity has not been fully realized. This study examines the historical development, botanical and biological characteristics, medicinal and functional properties, and culinary uses of coriander in both global and Turkish cuisines through a qualitative approach. A systematic document analysis was conducted, and the collected data were evaluated using thematic content analysis. The findings indicate that coriander offers significant opportunities for nutrition, health, and culinary creativity; yet due to the limited number of scientific studies focused on Turkish cuisine, this potential remains insufficiently visible. Accordingly, the study recommends expanding the diversity of coriander-based culinary applications, systematically documenting regional recipes, and strengthening interdisciplinary research toward its evaluation as a functional food.