The seed of a hardy annual indigenous to the Eastern Mediterranean area but now cultivated throughout the temperate zones.
After pepper, coriander is probably the most widely used spice.
The seeds have a warm, aromatic flavour but because of the indigestible husk they are usually used in the ground form (see Coriander Ground).
Coriander is one of the essential ingredients of Indian cooking.
The seeds may be ground using a mortar and pestle or coffee grinder. Try dry frying the seeds before grinding for extra flavour.