What it is
A spice made from the dried fruit of Coriandrum sativum; cilantro is the fresh leafy herb from the same plant.
Plain-language buying tip
Choose whole seed for a brighter toasted citrus aroma; choose ground coriander for easy, even seasoning.
Forms and use
Lightly toast whole seeds before grinding for sauces, pickles, curries, and spice blends.
Common forms include whole seed, ground. The best form depends on whether you want quick, even distribution, a visible ingredient, or an infusion you can strain before serving.
Storage
Keep tightly sealed in a cool, dark cupboard. Whole seed retains aroma longer than ground coriander.
Quick questions
What should I check before buying Coriander Seed?
Check the stated botanical identity or style when available, the form, and the ingredient list. These details are more useful than relying on a broad category name alone.
Is this guide a product offer?
No. This is culinary editorial information. Leaf & Larder will connect only verified, available products to a guide when that inventory exists.
Editorial boundary
This guide describes flavor, form, storage, and culinary use. It does not make medical, therapeutic, or supplement claims.