Related to the parsley and carrot families, the coriander-cilantro plant is versatile because it produces both an edible seed (coriander) and an herbal leaf (cilantro). The seeds are mildly warm and slightly earthy, with citrus undertones similar to orange peel. The whole seeds are used in pickling brines, seafood boils, and dry-fried before crushing or grinding.
Spice Fun Fact: The cilantro plant produces both coriander and cilantro. Cilantro is the leaf, while coriander is the seed (dried fruit).