Coriander leaves are also called coriander leaves, fresh coriander, dhania, Chinese parsley, or cilantro. Fresh coriander leaves have a different taste from coriander seeds, with citrus overtones. Fresh leaves are used as an ingredient in many foods, such as chutneys and salads, salsa, guacamole, and also as a garnish for soup, fish and meat. As heat removes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.