Botanical Name: Coriandrum sativum
Coriander is a versatile herb and spice widely used in global cuisines. Native to regions of Southern Europe, North Africa, and Western Asia, coriander has been cultivated and used for thousands of years, with mentions dating back to ancient Egypt and the Bible.
Coriander seeds are the dried fruits of the coriander plant and are widely used as a spice in cooking. The seeds are small, round, and tan-colored, with a warm, citrusy, and slightly nutty flavor. When toasted or ground, they release a fragrant aroma and enhance the taste of a variety of dishes. Coriander seeds are a key ingredient in spice blends like garam masala and curry powder and are used in both savory and sweet recipes around the world.
Coriander seeds are commonly used in Indian, Middle Eastern, Mexican, and Mediterranean cuisines. In Indian cooking, they are frequently added to curries, lentils, and pickles to provide a balanced, citrusy note. In Middle Eastern dishes, coriander seeds are used to flavor meat dishes and stews. In Mexican cuisine, they are part of traditional spice blends for meats and salsas.
Ground coriander is also often used in baked goods, sauces, and marinades, offering a mild spice that pairs well with other spices like cumin, cinnamon, and clove. Coriander’s mild, refreshing taste makes it a versatile spice for both savory and sweet dishes.