Coriander is one of the most popular spices in the world. In fruit and leaves are used for culinary purposes. In India and Arab countries the fresh leaves are widespread spice as parsley is in Europe. Green parts of coriander are a traditional ingredient in Mexican and Peruvian cuisine to flavour soups, salads and meat dishes. Coriander, like many spices, contains antioxidants which can delay or prevent spoilage of food seasoned with this spice. It was found that both leaves and seeds contain antioxidants, but the leaves have a stronger effect. Chemicals derived from the leaves of coriander have antibacterial activity against Salmonella Salmonella choleraesuis.