Coriander seeds are obtained from the coriander (or cilantro) plant that belongs to the carrot and parsley family. They have a yellowish-brown colour and a spicy lemon flavour. The whole seeds are more often used in savoury dishes and are particularly good in dukkah and panch poran. They add a rich roasted flavour and are an essential curry spice in India and Middle Eastern cuisine as well as being used widely in Northern European cuisine.
The spice people carry these coriander as coriander leaf, coriander seeds ground and coriander seeds whole.