Ingredients: Dried coriander seeds. These were found in early Sanskrit writings and the seeds themselves have been discovered in Egyptian tombs dating back to 960 b.c. These tiny (1/8-inch), yellow-tan seeds are lightly ridged, are mildly fragrant and have an aromatic flavour similar to a combination of lemon, sage and caraway.
They are used in pickling and for special drinks, such as mulled wine. Ground seed is used in many baked goods (particularly Scandinavian), curry blends, soups, etc.