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Use whole coriander seeds in Indian, Latin American, Asian and Middle Eastern recipes. Toast or fry the seeds to bring out their full citrusy flavor. Combines well with cumin and cinnamon.
The dry fruits are known as coriander seeds. The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.