Coriander

Coriandrum sativum. Always grind coriander yourself after briefly dry-roasting; the store-bought, ground product loses its vibrancy quickly. Widely used in curries, Middle Eastern spice mixes and pickling mixtures.

Coriander

Coriandrum sativum. Sometimes called Chinese parsley or cilantro, the leaf has a distinctive aroma. Used extensively in Mediterranean, Latin American and Asian cooking. People either love or hate this herb with a fierce passion. The roots and leaves are a "must" in Thai green curry.