Coriander is commonly found in Middle Eastern, Indian and Latino cooking. In the US, people often use the subtle sweetness of coriander to flavor breads, pastries, cookies, corned beef and sausages.
Both an herb and a spice are produced by the coriander plant. The leaf is known as cilantro, and coriander seeds are collected when the plant goes to seed.
Ground coriander is easy to add to braised lamb shanks or chickpeas, aromatic rice pilafs, yogurt-based salads, and curried anything.