All parts are of the coriander plant are edible — even the roots — but most people are only familiar with the leaves, popularly known as cilantro or coriander leaves, and the seeds. Each coriander “pod” contains two seeds. The flavor of these seeds, sold whole or ground, has been described as reminiscent of both orange peel and sage. Coriander is often one of the spices that make up curry paste and powder.
For use in cooking, coriander seeds are best purchased whole as they lose their flavor faster in powdered form. The seeds are brittle and easy enough to pound to break the shell and get the two seeds inside. Use a mortar and pestle to coarsely grind the seeds then use immediately.
Recipes with coriander seeds: