Ground coriander

Coriander (Coriandrum sativum) is an annual herbaceous plant that is widely used as a spice in Mediterranean, Indian, Latin American, and Middle Eastern cuisines. All parts of the plant can be eaten, but the fresh leaves and dried seeds are most commonly used in cooking.

The leaves have a flavor that is very different from that of the seeds. Fresh leaves are an essential ingredient in many Asian and Mexican sauces and vegetable purees. It is popular in Latin America and is an ingredient in Mexican guacamole. Finely chopped coriander leaves are also used to garnish various dishes, but they should not be cooked themselves because heat quickly destroys their flavor.

The crushed seeds have a lemony flavor. They have also been described as warm, nutty, spicy, or even orangey. They are usually dried, but can also be eaten raw. Ground coriander seeds are an important ingredient in curry. Coriander is also an important ingredient in some sausages in Germany, the Netherlands, and South Africa.

Coriander is believed to have originated in the Mediterranean region and southwestern Europe, with some suggesting that its use began as early as 5000 BC.