Species: Coriandrum sativum
Other names: Coriander is the fruit of the Cilantro plant. Also called Chinese parsley.
Appearance: Light brown, spherical seeds
Typically used: Whole or ground
Origin: The plant grows wild over large parts of Europe and the Near East, making it difficult to determine its place of origin.
Flavor: The seeds have a citrusy, nutty flavor.
Aroma: Sweet, nutty
Culinary uses: The flavor and aroma of coriander seeds are heightened through dry-roasting, and the roasted seed can be eaten as a snack. The seed is a component of the warming spice blend, garam masala, and curry powders. Coriander is used in sausage-making, in breads, stews and soups, pickled vegetables, and condiments. In Indian cooking, coriander is most often paired with cumin.
Other uses: It has been used to mask unpleasant flavors in herbal tonics, as well as used to flavor alcoholic liquors and beer. In China, the root of the Coriander plant was cooked as a vegetable.