Coriander seed is a spice in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It acts as a thickener. Roasted coriander seeds are eaten as a snack. It is the main ingredient of the two south Indian dishes: sambhar and rasam. Coriander seeds are the dried fruits of the cilantro plant, and they are characterized by their oval, ridged shape and a range of colors from green to brown. They possess a distinctive, warm, citrusy, and slightly sweet flavor profile. Coriander seeds are oval and typically have many longitudinal ridges on their surface. They can range in color from green to brown, depending on their ripeness and drying process. The seeds have a complex flavor profile, often described as warm, citrusy, slightly sweet, and with hints of lemon, spice, and even a touch of sage or orange. When crushed, coriander seeds release a strong, pleasant aroma that contributes to their flavor. Coriander seeds are used in various cuisines, especially in Indian, Middle Eastern, and Chinese cooking, both whole and powdered. They are also used in spice blends and are a common ingredient in curries, stews, and other dishes. When used whole, they provide a mild crunch and release a fresh, fragrant aroma when roasted or crushed. Rich in essential oils, antioxidants, and nutrients, coriander seeds are also known for their potential health benefits, such as aiding digestion and improving skin health. Whether used in cooking or as a natural remedy, coriander seeds are a versatile addition to any kitchen. It is not only valued for their culinary applications but also for their medicinal properties.