Cookbook:Coriander

Coriander is a spice from the same plant that produces cilantro, also known as "coriander leaf".

Characteristics
The spice takes the form of round, tan seeds—technically seed pods—with a fragrant aroma when crushed. The characteristic aroma is different from that of cilantro, with elements of orange/lemon peel, sage, caraway, and pine.  The seeds are usually dried but can be eaten green.

Selection and storage
If the spice is bought whole in a non-dried form, it can be dried in the sun. Most commonly, however, it is bought in its dried form, either whole or ground. Store coriander in a tightly sealed container away from sunlight and heat. For maximum flavour, grind only right before use, use within 6 months, and keep for no more than 1 year.

Use
Coriander is commonly used in Latin American, West-, South-, and South-east Asian cooking. The seeds are a key ingredient in Indian curries and garam masala, along with other spice mixes. It is also used in Ethiopian and Arabic cooking, and it can sometimes flavor baked goods and liqueurs.

If working with whole seeds, they can be briefly roasted or heated in a dry pan to enhance the aroma before grinding in an electric grinder or mortar and pestle. It is also recommended to cook the seeds in oil to help release the fat-soluble flavors.