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.
Coriander is an excellent choice when preparing lentils, potatoes, chili, stews, and pastries. It can also be ground into spice blends and complements curry powder, chili powder, garam marsala.
Seeds are commonly toasted before use – heat it in a dry pan until you begin to smell its delightful aroma.