The dried fruit of the cilantro plant — gently floral, citrusy, and the most forgiving of "sweet" spices used by the heaping spoonful.
Where it comes from
Coriander seed is the ripe, dried fruit of Coriandrum sativum, the same plant whose leaves are called cilantro. The small, pale-yellow spheres ripen on tall umbel heads in late summer. India, Morocco, and Eastern Europe are the major growers.
Flavor & pairing
While the leaves divide opinion, the seed is almost universally loved. Fresh-cracked, it releases bright orange-blossom and lemon-peel aromatics on top of a soft sage warmth. Coriander harmonizes cumin, balances the heat of chili, and brings out the sweetness of carrots, beets, and roasted meats.
How it’s used
South Asian masalas often use coriander as the bulk spice — a heaping spoonful to a teaspoon of cumin. Pickling brines and sausage mixes rely on it as a base note. Scandinavian bakers crush it into rye breads and gingerbread. Thai green curry pastes start with toasted seeds pounded into the wet ingredients.
Trade history
Coriander seeds have been recovered from a 7,000-year-old cave in Israel, one of the earliest spices used by humans.