Coriander is a whole spice, essential in Indian cooking, alongside cumin and turmeric. This spice is derived from the seeds or fruit of the coriander plant, offering a fresh, citrus-like aroma that differs from the leaves. You can use coriander seeds by frying them at the start of your cooking or by dry-roasting them and then grinding them into a powder.

Coriander is not only crucial in Indian cuisine but also a staple in Thai, Chinese, and Mexican dishes, as well as various Asian recipes. The leaves, known as cilantro, pak chi, or kana (shansai), are widely used and recognized.