Round lemon and floral flavored seeds from the herb plant cilantro. There are two strains of coriander. Indian Coriander has a stronger, bright lemon flavor with an oval shape and is greener in color than its Moroccan counterpart. Moroccan Coriander, sometimes called European, is a light-brown color. Milder with a warm, toasty, and less acidic flavor.

Toast the seeds in a dry skillet until fragrant. Then use whole or grind in a spice grinder. Almost always paired with coriander. An ingredient in spice blends such as Thai Curry Pastes, Mexican Chili Powder, Lebanese Baharat, Moroccan Ras el Hanout, Indian Garam Masalas, and Ethiopian Berbere.

Cuisines: France, Italy, Spain, Lebanon, Morocco, Ethiopia, India, Thailand, Mexico