Coriander seed

Native to the Far and Middle East, the coriander plant, also known as cilantro, is a member of the parsley family. The tiny yellow-tan seeds of the plant are dried and can be used whole or finely ground as an aromatic spice; however, once ground, they lose their taste rather quickly. Their aromatic flavor has been likened to a combination of lemon, sage, and caraway. With their sweet, pungent, almost orange-peel flavor, they are used to flavor desserts, baked goods (especially Scandinavian), and cordials. Whole coriander can be stored for an indefinite period in a tightly sealed jar in a cool, dark place. Ground coriander should be tightly sealed and stored in dark place; for maximum flavor, it should be replaced every four to six months.