Coriander Seeds

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.

Coriander seeds possess many plant-derived chemical compounds that known to have been antioxidant, disease preventing, and health promoting properties.

The unique aromatic flavor of coriander seeds comes from their essential volatile oils and fatty acids. Some important fatty acids in the dried seeds include petroselinic acid, linoleic acid a-pinene (10%), geraniol, camphene, terpene, etc.

Coriander leaves, as well as seeds, are being used as an aromatic spice in Chinese, Indian, Pakistani, Middle-eastern and European cooking.