Coriander is a spice made from the seed of the Cilantro plant. The plant, which is also called the Coriander plant or Chinese Parsley, is a member of the carrot and parsley family. The seeds are small and round, with a brown or yellowish-brown color.

Both the seeds and leaves of the Cilantro plants are edible, but they have very distinct flavors and uses. Coriander has a light and fresh flavor, tinged with lemon. It is commonly used in curries or in other Asian cuisines and is often combined with ginger. Coriander is also used to flavor sausages and is even used in manufacturing some cigarettes. Cilantro leaves have a very pungent flavor; people generally love or hate the taste of Cilantro.

The Cilantro plant has been grown in India, China and Egypt for thousands of years. Coriander is believed to be one of the earliest spices used by man. There are references to the spice in early Sanskrit documents, the Bible and ancient Chinese and Middle Eastern stories. It gained an early reputation as both an aphrodisiac and an appetite stimulant. More recently, it has gained popularity in Western and Southwestern cuisine. Today, Spain and Morocco are some of the leading producers of coriander.

Cilantro is easy to grow and it develops quickly. It can be grown indoors or in most warm climates, but it is especially suited for environments with dry, hot summers. The coriander seeds usually ripen in late summer and should be dried thoroughly before they are used. Dry the seeds by cutting the stems and hanging the plant cuttings upside down. Do not use hot air to dry the seeds since it will detract from the delicate flavor of the spice.

Coriander seeds can be used whole or ground. One unit of ground coriander can be substituted for one unit of coriander seeds in many recipes. Try sprinkling the whole seeds over salads or roasting meats. The ground spice is ideal for creating spicy rubs and is often used in marinades.