Feature:
Coriander seeds are the seeds of the coriander plant. Coriander is also called coriander, but their leaves and seeds differ in flavor and use.
Seeds are usually round and yellowish brown to light green.
Taste and Smell:
Taste: Mild lemon flavor and subtle sweetness.
Smell: Light, slightly lemony, a bit like orange peel.
Origin:
India
Cooking dishes:
Cooking spice: Coriander seeds are often ground into a powder or added whole to add flavor during cooking.
Curries and Stews: In Indian and Middle Eastern cuisine, coriander seeds are an important ingredient in many curries, stews, and barbecues.
Pickling: Coriander seeds are also used to pickle vegetables or other foods.
Bread and pastries: Coriander seeds are also added to breads and pastries to add flavor.
Applicable dishes:
Southern style chicken curry, satay, Brazilian lemon garlic sauce, German sauerkraut, Indian sweet and sour sauce, grilled lamb chops, Indian minced meat curry, pickled vegetables, Burmese coconut milk noodles, Balinese dirty duck, Philippine coconut Leaf rice dumplings
**Coriander seeds and coriander leaves have completely different flavors, so they cannot be substituted for each other in cooking. However, both are popular ingredients in many cuisines.