The seeds of Coriander have a lemony citrus flavour when crushed, due to terpenes linalool and pinene.
It is described as warm, nutty, spicy, and orange-flavoured.
Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhania jeera.
Roasted coriander seeds, called dhania dal, are eaten as a snack. They are the main ingredient of the two south Indian dishes sambar and rasam. Coriander seed is used widely in the process for pickling vegetables. In Germany and South Africa , the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread (e.g. Borodinsky bread), as an alternative to caraway. They are also used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character. Coriander seed is one of the main traditional ingredients in the South African Boerewors, a spiced mixed-meat sausage.
- Very aromatic
- Characteristic taste