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Coriander is unique in that it is considered to be both an herb and a spice because the plant produces both of these. The leaf of the coriander plant is the herb cilantro, while the seed of the coriander plant is the spice coriander. Coriander seeds are used in both whole and ground form in cooking. Coriander is most often used in Latin-American and Mexican cuisines because its spicy, citrus flavor pairs well with this style of cooking.

The dry fruits are coriander seeds. The word “coriander” in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavor when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored.

Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavor, aroma, and pungency. Ground coriander seed loses flavor quickly in storage and is the best ground fresh. Coriander seed is a spice in garam masala and  Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhania jeera.  Roasted coriander seeds, called dhania dal, are eaten as a snack.