Coriander seed

The roots and leaves are not much used, but the seeds are a favourite for their earthy, lemony taste. They were brought over from India by the spice traders and have found a comfortable home in Javanese and Balinese food, where they feature heavily in spice pastes. In so many cuisines, cumin and coriander are always paired together, but I like how Indonesian food often pulls out coriander seed to have a starring role on its own. It is worth grinding your own seeds to get the full aroma, which is quickly lost once ground.