Coriander

Coriander is the most widely used spice in Indonesia. Small and round, the tan-colored seeds have a floral, orangey-lemony taste. If you have a spice (or clean coffee) grinder—or a mortar and pestle—buy coriander whole and grind when needed. Toast the seeds first in a dry (no oil) heavy skillet (I like cast iron). Once they start to brown and release their aroma, transfer immediately into a bowl. They will continue to toast because of the residual heat. If they stay in the pan for too long, they will burn and turn bitter once off the heat. Toasting draws out more flavor and dries the seeds out, making it easier to grind them into a fine powder.