Coriander Seed, Coriandrum sativum, is one of three plants that produces both a spice and an herb. The herb of the coriander plant is known as cilantro, while the fruit is known as coriander seed. An individual coriander plant can only be cultivated for one of these, as the cilantro leaves must be picked before the plant matures to produce the seeds. The fruit of the coriander plant contains two seeds which, when dried, are the parts that are used as the spice. The other two plants that produce both a spice and an herb are dill (dill seed and dill weed) and fenugreek (fenugreek seeds and fenugreek leaves).
Coriander is commonly used whole and ground and therefore we recommend keeping it whole and grinding it as it is needed. A simple coffee grinder that is dedicated to spices will do the trick! If you want to really up your spice game, coriander’s flavor can be enhanced by lightly dry roasting the whole seed.
Moroccan Coriander is mellow, sweet and warm with citrusy undertones.