All About Coriander Seeds (Dhaniya) | Culinary Uses, Benefits & History"

Coriander is also called Chinese parsley, cilantro seed, or dhania.It has been used by humans since at least 1550 BC and is often      used in Indian cuisine, in German sausage recipes, soe  African dishes, in pickling spices, and it’s even listed as one of the original secret ingredients to Coca-Cola.

Coriander seeds have long been a treasured spice around the world. Dried seeds, harvested from the fruits that develop in the plant's pink or white flowers, can range in colors from green, beige, and brown. Fortunately, for those who dislike soapy cilantro, coriander seeds do not impart the same aftertaste.

Culinary Uses:

• Whole: Coriander seeds are often used whole in cooking, particularly in spice blends like garam masala (Indian), ras el hanout (North African), and curry powder. They are sometimes toasted to release their essential oils and enhance their flavor.
• Ground: Coriander seeds are ground into a fine powder and used in a variety of dishes, from soups and stews to meats and vegetables. Ground coriander is a common ingredient in both savory and sweet dishes.
• Pickling: The seeds are also used in pickling due to their aromatic properties.
• Spice Blends: Coriander is a key ingredient in many spice mixtures, such as curry powder, taco seasoning, and five-spice powder.